KALE, BLACK BEAN AND BEET SALAD

KALE, BLACK BEAN AND BEET SALAD image

Number Of Ingredients 9

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2 tablespoons olive oil
1 clove garlic, minced
2 large bunches kale, ribs removed and leaves torn into bite-size pieces
1 (15-ounce) can black beans, drained and rinsed
Sea salt and pepper
2 eggs (or 4 if making first-course salads)
1 (15-ounce) can beets in water, drained, rinsed and diced
About 2 ounces blue cheese, crumbled
Balsamic vinegar

Steps:

Put olive oil in a large skillet, add the garlic, and turn the heat to medium. Cook until you can smell the garlic, 3-5 minutes. Toss kale into skillet and let it cook till it just begins to wilt - just a few minutes. Warm beans in a small saucepan over low heat. Fill a deep skillet or saucepan with about 4 inches of water, along with a big pinch of salt and turn the heat on high. When the water boils, turn it down to a simmer. Crack each egg into a small glass bowl individually and gently slide the egg from the bowl into the barely bubbling water. Set a timer for 2 minutes. With a slotted spoon, remove the egg and place it on a paper towel to absorb the moisture while you assemble the salad. Divide the still-warm kale onto the plates, top with a spoonful (or two) of the black beans and the same amount of beets. Carefully place a poached egg on top of each salad. Sprinkle with blue cheese, add dashes of sea salt and pepper, and lightly drizzle with balsamic vinegar. Per serving, based on 2: 575 calories, 24 g fat, 51 g carbohydrates, 28 g protein, 233 mg cholesterol, 661 mg sodium, 16 g dietary fiber, 38 percent of calories from fat.