Make Ahead

Cannellini Beans, Kale & Sardines... Together, At Last

February  2, 2015
5 Ratings
  • Serves 2
Author Notes

Crunch! Tang! Nutrition! This refreshing meal in a bowl takes 10 minutes to assemble (if you go slowly) —T Sweeney

What You'll Need
  • 15 ounces can of Cannellini beans, drained (reserve liquid)
  • 3 cups chopped kale
  • 4.3 ounces tin of sardines (preferably packed in water)
  • 1/4 teaspoon freshly ground black pepper
  • 1.5 tablespoons bread crumbs
  • 3 tablespoons preserved lemons, rinds only
  1. Place the chopped kale In a large salad bowl; top the kale with the Cannellini beans. Sprinkle the black pepper over the beans, followed by the bread crumbs.
  2. Open the sardines and drain the packing liquid. Crumble the sardine filets in small pieces (smaller than bite size) over the breaded beans.
  3. Chop the preserved lemons in a small dice and distribute over the beans and sardines. If you don't have preserved lemons, take 3 Tbsp of the liquid from the beans, and add the zest of one lemon. Then cut lemon in half and squeeze the juice from both halves into the liquid, being careful to catch any lemon seeds. Dress the salad with the liquid mixture.

See what other Food52ers are saying.

  • Mara Rogers
    Mara Rogers
  • T Sweeney
    T Sweeney
  • Leland Hermit
    Leland Hermit

3 Reviews

Mara R. June 24, 2019
I was craving the Wild Planet sardines in my pantry, I felt like making something with beans, I just didn't know what to do for dinner. I found this recipe and I just got it! I have a big jar of preserved Meyers in the fridge and some crispy, curly endive along with some well-cooked Lila beans from Rancho Gordo. I had to whip up the bread crumbs, OK, no matter, and I like to use the rind and the flesh (do try it) of my lemons. Otherwise exactly as you wrote it, lots of pepper, and it's just incredible. Thanks for posting. Can I be the only person who has tried this delicious and unusual combination?
T S. February 2, 2015
My favorite source is a big jar in the back of my fridge. Seriously, these things are ridiculously easy to make and SO good and versatile!

So here's an adaptation of a preserved lemons recipe that ran in the NY Times several years ago:

6 medium-size lemons
1/2 cup kosher salt
3 tablespoons cardamom pods
3 bay leaves
1/4 cup peppercorns (black, red, green, etc.)
1 cup lemon juice, or more as needed
1. Cut the lemons in quarters or sixths, leaving them attached at one end. Rub the flesh with a little of the salt. Place 1 tablespoon of the salt in the bottom of a 1-quart jar with a tight fitting lid. Place the lemons in the jar with the remaining salt, cardamom pods and bay leaves, pressing the lemons to fit them snugly in the jar.
2. Pour in enough lemon juice to cover the lemons. Put on the lid and refrigerate, shaking the jar every day or so for 2-3 weeks. They should be cured enough within 4-6 weeks to use. They keep for many months.
Leland H. February 2, 2015
Wow... this sounds fabulous! Do you have a recommended source for the preserved lemons?