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Marinated Kale and Green Bean Salad

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  • Author: Natalie McLaury
  • Total Time: 2 hours 10 minutes
  • Yield: 6 1x


Raw kale is marinated in an olive oil vinaigrette and then tossed with green beans and fresh parmesan


  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1/2 tsp crushed red pepper flakes
  • 1 large bunch Tuscan kale (also called dinosaur or Lacinato kale), center ribs and stems removed, leaves cut into 1/2-inch strips
  • kosher salt and freshly ground black pepper
  • 1 lb green beans, trimmed
  • 1/4 cup finely grated Parmesan


  1. Combine the oil, lemon juice, honey, and red pepper flakes in a large bowl. Add the kale and toss to coat. Season to taste with salt and pepper. Cover and refrigerate for 1-2 hours or overnight, tossing occasionally.
  2. When ready to serve, cook beans in a large pot of boiling salted water until crisp-tender (about 4 minutes). Drain beans and transfer to a bowl of ice water to stop their cooking. Drain beans and blot with kitchen towels to dry.
  3. Toss beans with kale mixture. Season with salt and pepper before topping with Parmesan.


from Bon Appetit July 2012

  • Prep Time: 10 mins
  • Cook Time: 2 hours
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