Warm Heirloom Bean, Squash and Kale Salad
- 1/2 cup heirloom beans, such as Swedish Brown or Christmas Limas or 1 (15-ounce) can kidney beans, drained and rinsed
- 1 bay leaf
- 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and diced
- 1-inch piece fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red chile flakes
- 1 bunch kale, leaves stripped from stems, leaves and stems thinly sliced, divided
Sort through beans to remove any debris.
Rinse beans and place in a large bowl.
Cover with cold water by a few inches and soak 8 hours or overnight.
Drain beans, place in a large pot and cover again with a few inches of water.
Add bay leaf and simmer beans until tender, about 1 hour.
Drain and set aside. (If using canned beans, skip this step.)
Meanwhile, preheat the oven to 425F.
Place squash in a 9x13-inch baking dish with 1/2 cup water.
Cover and cook until tender, about 25 minutes.
Heat a large skillet over medium-high heat.
Add ginger, garlic, red chile flakes, kale stems and 1/2 cup water.
Gently simmer until aromatic, about 5 minutes.
Add kale leaves and toss gently to wilt.
Combine squash, kale and beans in a large bowl.
Toss well and serve warm.
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- 1/2 cup heirloom beans, such as Swedish Brown or Christmas Limas or 1 (15-ounce) can kidney beans, drained and rinsed
- 1 bay leaf
- 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and diced
- 1-inch piece fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red chile flakes
- 1 bunch kale, leaves stripped from stems, leaves and stems thinly sliced, divided