There’s something deeply satisfying about shaved kale in a salad. Of course if you’re in the mood for something more warming, see the variations for a ‘warm salad’ option. Fried onions or shallots can be found in Asian grocery stores. They add a lovely depth of flavour and crunch but really are optional if you can’t be bothered tracking them down.

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Shredded Kale & White Bean Salad

Total Time 15

Servings people

Ingredients

2 tablespoons sherry vinegar
1 tablespoon soy sauce
1 bunch kale or other greens
1 can butter beans 400g/14oz, drained
small handful fried onions or shallots, optional

Instructions

Combine vinegar, soy sauce and 3 tablespoons virgin olive oil in a large bowl. Season with salt & pepper.
Slice greens as finely as possible across the stem (removing the stem if it looks too thick).
Toss greens and beans in the dressing. Taste and season more if needed.
Divide platter between two plates and serve with onion scattered over, if using.

Prepare Ahead?

Will keep in the fridge for a few days. The onion or shallot will lose its crispness but it will still be lovely.

Leftover Potential

Wonderful. The course greens may even taste better after a night or two in the fridge.

Variations

warm salad – cook sliced kale in 3 tablespoons olive oil on a medium heat with a lid on. Stir every few minutes and add a splash of water if it starts to burn. When the kale is all wilted add the white beans to warm through. Then remove from the heat and add the vinegar, soy and shallots (if using). Serve warm.

home cooked beans – See the recipe over here. You’ll need about 250g (9oz) cooked beans.

carnivore – kale and bacon are wonderful friends. Feel free to crumble some crispy bacon or sliced browned chorizo over the top in place of the fried onions. Or serve as a side to a roast of store bought BBQ chicken.

vegetarian – replace the fried onions with a little shaved parmesan or crumbled goats cheese..

white bean alternatives – if canellini beans aren’t your thing, try other canned beans such as butter beans, chickpeas, red kidney or black eye beans. Cooked grains such as brown rice, faro or quinoa are also good. You’ll need about 250g (9oz) cooked grains or beans.

paleo / legume-free – replace canned beans with roast root veg such as potatoes, parsnip, carrot or sweet potato. Or you could replace with cooked chicken or canned fish.

different greens – all the kales are brilliant here. Other options are baby spinach or regular salad greens, I wouldn’t use chard or silverbeet because the leaves taste very bitter when raw.

fried shallot alternatives – you could soften and onion in a little oil to use instead. Or replace the fried shallots with roast nuts or shavings of parmesan.

carb lovers / more substantial – toss in some cooked pasta or serve with crusty bread and butter.

low carb – replace beans with cooked chicken or canned fish.

Problem Solving Guide

bland – make sure you’re generous with the salt and pepper.

difficult to eat – make sure you take the time to chop your greens really finely – the coarser you chop the more work your teeth will have to do. If your greens have coarse stems it’s probably best to remove these and discard and just use the leaves.

bitter – some leaves are more bitter than others. Adding a little honey or sugar to the dressing can help balance this out.

too dry – sounds like you got lucky with a particularly large bunch of greens. Add a little more oil and vinegar.

too salty – canned beans and salmon can be quite salty so be careful you don’t over do it.

can’t find fried shallots? – they tend to be an Asian grocery store item. If you can’t get any the salad will be fine without OR you could add a few sliced almonds or pine nuts.

Waste Avoidance Strategy

sherry vinegar / soy sauce / butter beans – keep in the pantry.

kale or other greens – will keep for a few weeks in a plastic bag in the fridge. Can be frozen both cooked or raw.

onions or shallots – keep in the fridge in a plastic bag for weeks.

Serving Suggestions

Wonderful on its own. Also makes a great side salad to fish or poultry. A few boiled or fried eggs wouldn’t go astray for a hearty breakfast.