Warm Kale and Potato Salad with White Beans

This warm and filling salad is a riff on a classic Portuguese soup featuring most of the same ingredients.

Soak 1 C. cannellini or other white beans for 4 hours or overnight.  Add 1 smashed clove of garlic, 2 T. olive oil, 1 bay leaf and 1/2 t. salt.  Bring to a boil and then simmer on very low heat until tender but not mushy.

Dice 2 lbs. of potatoes, then toss with 1 T. olive oil, 1 T. chopped fresh sage leaves, salt and pepper.  Arrange in a single layer on a cookie sheet and roast at 425 degrees.  When they brown on one side, turn them and roast until tender.

Clean and julienne 1 leek.  Roast in an oiled pan until nicely browned and crisp.

Trim and rinse 1 bunch of kale.  Chop or tear the leaves into bite-sized pieces.  Toss with 2 T. each lemon juice and olive oil and sprinkle with salt.

Make a dressing:  Puree 2 minced cloves of garlic with 3 T. red wine vinegar and 1 t. capers.  Whisk in 1/2 C. olive oil then season with salt and pepper.

Toss the potatoes and as many beans as you like with the dressing, then with the greens. Top with the roasted leeks.

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