Sunday Staples- Broccoli, Kale and White Bean Salad

First things first. I’m sorry. I really am, I have never been a worse blogger, and I haven’t even been doing this for a year yet. I’m terrible. I could give you a list of excuses, but I won’t. Just please believe that I will get better. I promise I will.

Secondly, I am promising myself, to take more time to cook at home, eat less Tim Horton bagels and plan meals a little in advance so I don’t get home after a long day at work, and end up with take out. I’ve been doing that a lot, and it’s no good for anyone.

So, to fix both of these problems, every Sunday I’m going to post a recipe that is a simple, easy to make dinner that uses ingredients I keep on hand most of the time. Something not fussy, and by telling you right now, that I will do this every Sunday, it will force me to both blog, and eat better. Done deal.

The first one here is painfully easy, but also something I make all the time, mostly because you can substitute anything into it. I made it here with broccoli and kale, but it would be delicious with brussel sprouts, cauliflower, asparagus, anything really. Similarly the white beans are my favourite but chickpeas, romano beans, or fava beans would be equally lovely.What makes it so good as that you take vegetables that normally you steam and you saute them, which locks in the flavour and adds in the crispy exterior and a sweet caramelized taste.

It’s a beautiful thing really, and it takes about ten minutes to get it on the table. This is the sort of salad I make for lunch or for dinner for myself, although if Jordan’s eating with my I usually have to grill a sausage or a chicken breast for him and his manly appetite. But for this girl, the salad is enough.

Broccoli Kale and White Bean Salad

1 large head of Broccoli

1 bunch of Kale

1 tin of White Beans (or 1 cup soaked over night), rinsed well and drained carefully.

1 Onion, thinly sliced

1 clove of garlic, minced.

1 tsp Cider Vinegar, Red Wine vinegar or lemon juice.

A good pinch of dried chili peppers- depending on your space.

A couple good glugs of olive oil

Salt and Pepper to taste.

In a large saucepan on medium heat add some of the olive oil and cook the onion until it’s very soft, about 8 minutes.

Add in the beans and cook until they get brown and crispy. You may need to add more olive oil to prevent browning.

Add in the broccoli and cook for another 5 minutes, until it starts to brown on the edges and turns a deep green. Add the kale and do the same.

Add the vinegar and season to taste. A Voila, c’est finis!