• Liz Talley - Urban Graze

Marinated Kale and Green Bean Salad

Very simple, very tasty. The longer the raw kale sits in its lemony vinaigrette, the more tender it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.

2 Tbsp. olive oil

1 Tbsp. lemon juice

2 tsp. honey

Pinch crushed red pepper flakes

1 small bunch kale, center ribs/stems removed, leaves cut lengthwise into 1/2" strips (about 4 c.)

Salt and pepper, to taste

1/2 lb. green or yellow beans, trimmed

Grated Parmesan cheese

Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours, or cover and chill overnight, tossing occasionally.

Prepare bowl of ice water and set aside. Steam beans until crisp-tender, about 3-4 minutes. Plunge into ice water immediately. Swish the beans around until they're completely cool. Pat them dry with a clean kitchen towel or paper towels. Add beans to kale mixture and toss to coat.

Season to taste with salt and pepper. Top with grated cheese.

Recipe created or adapted by Liz Talley, Urban Graze

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