pan-fried kale, cannellini beans with salami
Serves: 4-6
  • 140 g / 5 oz. salami (Rosette de Lyon), sliced into stripes
  • 1 Tbsp. extra-virgin olive oil
  • ¾ bunch (300 g / 10.5 oz.) kale, stems removed
  • ½ - 1 tsp. fine sea salt
  • 3 handfuls Cannellini beans, cooked
  • 2 garlic cloves, thinly sliced
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. cider vinegar or white wine vinegar
  • ½ - 1 tsp. fine sea salt
  • about ½ red onion, sliced or pickled onions
  1. Heat a large skillet over medium/high heat. Add the olive oil and the salami. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes. Remove the salami from the pan and place on a paper towel to absorb any excess grease. Spoon all but 2 tablespoons of fat out of the pan.
  2. Add the kale and the salt to the pan and increase the heat to high. Move the kale around the pan cooking the kale until wilted and tender (about 10 minutes), the leaves should be still dark green and slightly firm. The kale will collapse as it hits the heat.
  3. Move the kale from the pan to a bowl, top with Cannellini beans and fried salami.
  4. To prepare the dressing: add the garlic to the pan and sauté until pale golden, remove from the heat and add Worcestershire sauce and vinegar and stir well. Pour the dressing over the salad and toss well. Serve hot.
Recipe by 1 Big Bite at