Kale, Black Bean And Pumpkin Seed Salad
- 1-2 bunches of kale, stems removed & finely chopped
- 2 cups of black beans, soaked
- onion, whole and unpealed
- bay leaf
- clove
- minced garlic to taste
- 1/3 cup pumpkin seed oil or to taste
- 1 cup spicy pumpkin seeds (pepitas)
- 1 Cover beans with water in large pot and bring to boil.
- 2. Cut slits in onion and insert bay leaf and clove, add to pot.
- 3. Turn heat down and let beans bubble gently, cover, stir occasionally.
- 4. When beans begin to soften (30-40 minutes or longer, depending on length of soak), add salt, pepper and chopped kale (and water if necessary). Cook 20-30 minutes until beans and kale are tender. Add garlic and stir.
- 5. Remove the onion. With laddle, remove excess water (or strain but make sure to retain some of the cooking liquid, and add back to beans & kale).
- 6. Let cool. Taste and adjust seasoning.
- 7. Add pumpkin seeds and pumpkin seed oil. Mix and serve.
- (When making ahead, refridgerate after step 6).
black beans, onion, bay leaf, clove, garlic, pumpkin seed oil, pumpkin seeds
Taken from www.epicurious.com/recipes/member/views/kale-black-bean-and-pumpkin-seed-salad-1274298 (may not work)