Anchovy-Parmesan White Bean And Kale Salad

• 2 teaspoons olive oil
• 4 cups thinly sliced Lacinato kale
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon crushed red pepper
• 1 anchovy, drained and finely chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.
2. Combine 2 tablespoons olive oil, lemon juice, crushed red pepper, and anchovy in a small bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with salt, pepper, and shaved Parmesan cheese.

olive oil, lacinato kale, beans, olive oil, lemon juice, red pepper, anchovy, kosher salt, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/anchovy-parmesan-white-bean-kale-salad (may not work)