Warm White Bean and Leek Salad
Use organic ingredients when possible
  • 4 cups cooked white beans (dried and cooked or well rinsed from canned)
  • 3 cups thinly sliced kale (washed, dried and de-stemmed)
  • 2 large sliced leeks (don’t use the tough green ends)
  • 5 cloves garlic, thinly sliced
  • ½ tsp sea salt
  • 1 tbsp coconut oil
  • 1 tbsp olive oil (for drizzling)
  • ¼ cup cashew crumbs (just bash whole cashews into crumbs in a pestle + mortar or in a plastic bag with a hard object)
  • ¼ cup raisins
  • 1 lemon (juiced)
  1. Heat coconut oil on med/high heat in a deep cooking saucepan. Add leeks and sauté approx. 5 minutes until just starting to soften and brighten
  2. Add sliced garlic and cook 1 minute longer
  3. Add beans, kale, raisins salt and HALF the lemon juice and cook until kale is wilted. Approx 3-4 minutes (If things start to stick a bit, add a tiny splash of water to the pan)
  4. Plate onto large serving platter squeeze remaining lemon juice over dish, drizzle with olive oil and stop with crushed cashews.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/salad-recipes/warm-white-bean-and-leek-salad/