Description
Raw kale is marinated in an olive oil vinaigrette and then tossed with green beans and fresh parmesan
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Toss beans with kale mixture. Season with salt and pepper before topping with Parmesan.
Notes
from Bon Appetit July 2012
- Prep Time: 10 mins
- Cook Time: 2 hours