
A sturdy kale and cannellini salad with tomatoes, parmesan, lemon, and olive oil.
25 gParmesan cheese
1 cupCannellini Beans
110 gTuscan Kale
110 gTomatoes
1.5 tbspLemon Juice
Massage Tuscan kale with olive oil and salt until softened.
Add cannellini beans, tomatoes, and parmesan.
Toss with lemon juice and black pepper.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper