Sticky balsamic kale with red bean winter salad

Name: Kale and red bean salad recipe
Yield: 4
Ingredients: 40.00 ml rapeseed oil (or other neutral oil); 400g can red kidney beans, drained; 60ml balsamic vinegar; 20.00 ml demerara or soft light brown sugar, if needed; 200g kale or cavolo nero, roughly chopped; Shavings of parmesan cheese or vegan alternative, to serve (optional)

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by Amelia Christie-Miller

CHEF

Aug 13, 2023

“This warm winter salad is a textural sensation. The balsamic reduces around the puffy red beans and contrasts beautifully with the mildly bitter kale.” – Amelia Christie-Miller

2 tbs rapeseed oil (or other neutral oil)
400g can red kidney beans, drained
1/4 cup (60ml) balsamic reduction or glaze
1 tbs demerara or soft light brown sugar, if needed
200g kale or cavolo nero, roughly chopped
Shavings of parmesan cheese or vegan alternative, to serve (optional)

Method

1.

Preheat oven to 220°C/200°C fan-forced. Add 1 tbs of the oil to a large roasting tin and put into the oven to heat up for 2-3 minutes. Add the red beans, along with 1 1/2 tbs of the balsamic reduction or glaze and a good grinding of black pepper. Give the beans a mix so that they are fully coated.
2.

Taste a little of your balsamic reduction or glaze on the tip of your finger. If it’s very sweet, don’t add the sugar; if it’s acidic, sprinkle the sugar over the beans.
3.

Transfer the tray to the oven and roast for 10-15 minutes until the beans are starting to turn crisp. Remove from the oven and add the kale to the roasting tray, along with the remaining 1 1/2 tbs balsamic reduction or glaze and 1 tbs of oil. Sprinkle with salt flakes and toss to combine. Return tray to oven and roast for a further 5 minutes until the kale is crisp and a little charred.
4.

Serve immediately, topped with the parmesan shavings, if using.