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.

Recipe by Cooking Light December 2015


Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

Serves 4 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

228 calories; fat 12.3g; saturated fat 2.6g; mono fat 7.3g; poly fat 1.3g; protein 10g; carbohydrates 21g; fiber 5g; cholesterol 6mg; iron 3mg; sodium 339mg; calcium 214mg.