refrigerator for up to 5 days; retoss before serving.MARINATED KALE SALAD WITH SHALLOTS AND
KIDNEY BEANS
Massage the kale with the olive oil and 1 teaspoon salt as
directed above and let stand until softened. Combine 1
tablespoon red wine vinegar, 1 medium clove garlic, minced
or grated on a Microplane, and 2 teaspoons Dijon mustard
in a small bowl. Toss the wilted kale with the vinegar
mixture, 1 large shallot, thinly sliced (about 1 cup) and
rinsed in a sieve under warm water for 2 minutes, and one
14-ounce can kidney beans, drained and rinsed. Season to
taste with salt and pepper and serve. Leftovers will keep in a
sealed container, refrigerated, for up to 5 days. Retoss