When bones and meat were available, you could have been drinking tea instead of dried twigs and leaves all this time. This is a very intensified version of what our parents would have called “chicken bouillon.” I hope you give this a try soon, whether it is to savor chicken in liquid form, to get rid of a cold, or even just to feel a warm hug in your soul. If preferred, accompany with warm buttered crackers!
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 jars |
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 5 pint-sized jars with lids
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 20 cherry tomatoes, halved
- 8 cups stemmed kale, cut into ribbons
- 1 pinch salt
- 5 tablespoons freshly grated Parmesan cheese
Instructions
- Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
- Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
- Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
- Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 521 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |