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Anchovy-Parmesan White Bean and Kale Salad

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Yield

Serves 4 (serving size: 3/4 cup)

Pack in the protein with white bean and kale to make a heart-healthy salad. Top it with anchovy olive oil dressing and grated Parmesan.

Ingredients

  • 2 teaspoons olive oil
  • 4 cups thinly sliced Lacinato kale
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon crushed red pepper
  • 1 anchovy, drained and finely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 ounce shaved Parmesan cheese

Nutrition Information

  • calories 228
  • fat 12.3 g
  • satfat 2.6 g
  • monofat 7.3 g
  • polyfat 1.3 g
  • protein 10 g
  • carbohydrate 21 g
  • fiber 5 g
  • cholesterol 6 mg
  • iron 3 mg
  • sodium 339 mg
  • calcium 214 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

  2. Combine 2 tablespoons olive oil, lemon juice, crushed red pepper, and anchovy in a small bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with salt, pepper, and shaved Parmesan cheese.