Warm salad: Kale & kidney beans

Hi there,

Hope you had a lovely time at Christmas! I just came back from France where I spent a week and was not able to post a lot as I didn’t have my computer with me. It’s now time for lighter meals but that doesn’t mean to have less festive meals.


I want to share today a warm salad recipe with only a few main ingredients for the hurried vegan. It’s perfect with rice or oven-baked potatoes on the side. You can also add mushrooms.

If you never tried Kale, go for it right now! It’s perfect in so much dishes and so easy to cook.

I use dried bins which I let soak in water during one night at room temperature. If you didn’t plan you still can use canned kidney beans but it will not have the same amount of vitamins and health benefits. If you use dried ones, do not forget to let them soak before eating them as it can be toxic.

Anyway let’s start!

Warm salad: Kale & kidney beans


Ingredients: (for 2 people)

– 3 handfuls of Kale

– 1 handful of kidney beans

– 1 onion

– 2 cloves of garlic

– 250 grams of tomato puree



Thinly cut the garlic and onion. Cook in a pan with olive oil for a few minutes.

Add kale, kidney beans and tomato puree and let cook for about 10 minutes on low heat. Season with salt and paprika depending on your taste.



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