Sunday 27 September
Eleni sent us her favorite recipe for kale with cannelini bean salad, and as we had both ingredients (Holt had cooked cannelini over last week, and our late-season kale is still in the garden), we tried it out.
It's simple. De-stem a bunch of kale, wash the leaves, and slice them thinly across. In the bottom of a big bowl, mix up 2 Tbsp. sherry vinegar and 1 Tbsp. soy sauce, and toss the greens and beans in it.
As Eleni advised, we let the kale marinate with the dressing all day. We came home, sprinkled some chopped red onion on top, and ate it that night.
The kale was still pretty chewy, but tasted good for all that.