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. 1 Cover beans with water in large pot and bring to boil.
2. 2. Cut slits in onion and insert bay leaf and clove, add to pot.
3. 3. Turn heat down and let beans bubble gently, cover, stir occasionally.
4. 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. 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. 6. Let cool. Taste and adjust seasoning.
7. 7. Add pumpkin seeds and pumpkin seed oil. Mix and serve.
8. (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)