Black Kale Salad with Navy Beans

It is Crunch Challenge month. Eat a crunchy salad every day for a month. I committed to posting every day whether it was pretty or not. Today I dined a little later and the natural sunlight was fading. That makes it difficult for taking a good picture. But here it is.

I enjoyed this salad but could have thought it through a little more. The pine nuts are the same size, colour and shape as the navy beans. They taste good together but not very eye appealing. I was considering saskatoon berries to sweeten the bitter kale but took the lazy way out and used some pomegranate jelly that was hiding in my refrigerator. It worked very well. Shaved parmesan would be ideal but I had none.

The dried navy beans were cooked in my pressure cooker with 1/2 teaspoon of baking soda added to the water. Cooked for 5 minutes from the time full pressure was reached and they were perfect. The outer skins separated and rose to the top of the water. Skimming these off will solve your problem with flatulence and beans.

 My sea salt comes from an artisanal producer operating on Salt Spring Island. Canadian flavoured sea salt! Yay! The brand name is Salt Spring Sea Salt. This is pure with only balsamic and garlic added to pure sea salt.

I rarely use bacon fat. I don't like the flavour and idea of all the sulphites and additives. However, I was fortunate to find a pastured pig that was made into old style bacon. So delicious. I could not waste a drop of that liquid gold.

Black Kale Salad with Navy Beans

3 or 4 leaves of black kale, rib stripped out and leaves chopped
1 tablespoon good quality bacon fat
1/4 cup cooked navy beans
1 tablespoon pine nuts, toasted
balsamic garlic sea salt
pomegranate jelly

Saute kale in bacon fat until just tender. Arrange on serving plate. Top with navy beans and pine nuts. Season with balsamic flavoured sea salt and pomegranate jelly. Serves one.