Tuesday, September 6, 2011

Green Bean & Kale Salad

My friend Marly got creative and made up this recipe one night. It's delicious! I've made it several times in the last week, serving it twice for friends. Everyone gobbles it up. It's great warm but just as good cold, and even good the next day, so you can make it ahead. I like it because it can act as both your veggie and your salad so I served it the other night with pasta and bread. Two birds with one stone. Green beans are in season right now so don't miss your chance to whip this up. It's easy and delicious.

Marly's Green Bean & Kale Salad

olive oil
2 or 3 handfuls of green beans, rinsed, ends clipped off, & cut in half or thirds
a few large handfuls of chopped kale, 1/2 - 1 bunch
2-4 garlic cloves, minced
fresh lemon juice, 1/2-1 lemon
several splashes of soy sauce (1t - 1T, taste as you go)
feta cheese (I used sheep's milk feta, Marly used herbed cream cheese from Trader Joes)

Heat a large saute pan over medium-high heat until hot. Add a generous amount of olive oil to the pan, then add green beans. Stir and saute for a few minutes. Add minced garlic and continue to stir so garlic doesn't burn. Add a little salt to the beans, then add some lemon juice. Add the chopped kale and a little more lemon juice. Stir to combine and saute for a few minutes. Lower heat to medium or medium-low and add some soy sauce. Saute the mixture until the kale is wilted. Turn off heat and sprinkle with feta. Serve immediately or allow to cool.

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