Lemony White Beans and Kale

It is finally spring in Indiana!  Sunshine lights up the freshly cut carpet of green suburban back yard grass and birds chirp alongside the low hum of cars passing through. The potted plants have returned to the outdoors and gently dance to the breeze of the screened-in porch ceiling fan. Our lemon plant survived it’s second Indiana winter indoors. I can feel the relief around me and in myself. Thank you, spring.


Lunch on such a lovely quiet Monday involved testing a white bean and kale bruschetta recipe. Lemony dressing, creamy soft white beans, and bright assertive greens made for a surprisingly light and filling lunch. I used a slice of spelt bread (my current obsession) instead of a toasted baguette. Here are the bones of the recipe:

  1. 1 can white beans (drained)

  2. And olive oil, lemon juice, salt, pepper, pepper flakes and chopped rosemary ( or any fresh herb you have)

  3. Let the beans soak in the dressing.

  4. Wash, then chop kale. Saute a shallot or onion in olive oil. Add kale. Cook until wilted but still green (this step is the key!).

  5. Add to beans and serve over toasted and sliced baguette or any bread…or not. It would be good as a side salad too.

Here is the full recipe.

Wishing my fellow hungry philosophers sunshine and good food,



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