Ingredients
- 1 lg bunch kale- washed thoroughly and removed from stems
- 1T olive oil
- salt and pepper
- 6 white anchovies, rough chopped
- ¼ c grated parmesan
- juice of 1-2 lemons
- 1T Dijon mustard
- 1tsp chopped parsley
- ½ t salt
- fresh ground pepper
- 2T olive oil
- 2 cloves garlic, minced
- 1 pinch crushed red pepper
- 1 can canellini beans- drained
- 4 slices of crusty bread brushed with oil salt and pepper
Method
Fire up the grill on med/high. In a large bowl, toss kale with oil and a sprinkle of salt and pepper. Reserve.
In a separate bowl, combine juice of one lemon and Dijon, stir in anchovies, parmesan, parsley, salt and pepper
Heat 2 T olive oil in a med skillet over low heat. Gently sweat garlic and crushed red pepper until soft and fragrant, but not browned. Add in drained beans, stir over low until heated through.
Grill Kale 1 min per side. It should be wilted with charred bits. Transfer to a cutting board and rough chop. Grill bread as well. Stir the bean and garlic mixture into the rest of the dressing, taste for seasoning and add more lemon if necessary. Toss in a large bowl with Kale. Serve with grilled bread.
Recipe by MCCN Contributing Chef Kate of Carried Away Catering
