Kale, black bean and beet salad

Kale, black bean and beet salad

Makes 2 dinner-size or 4 first-course salads

• Ingredients:

2 tablespoons olive oil

1 clove garlic, minced

2 large bunches kale, ribs removed and leaves torn into bite-size pieces

1 (15-ounce) can black beans, drained and rinsed

Sea salt and pepper

2 eggs (or 4 if making first-course salads)

1 (15-ounce) can beets in water, drained, rinsed and diced

About 2 ounces blue cheese, crumbled

Balsamic vinegar

• Instructions:

Put olive oil in a large skillet, add the garlic, and turn the heat to medium. Cook until you can smell the garlic, 3 to 5 minutes.

Toss kale into skillet and let it cook till it just begins to wilt — just a few minutes.

Warm beans in a small saucepan over low heat.

Fill a deep skillet or saucepan with about 4 inches of water, along with a big pinch of salt, and turn the heat on high. When the water boils, turn it down to a simmer. Crack each egg into a small glass bowl individually and gently slide the egg from the bowl into the barely bubbling water. Set a timer for 2 minutes. With a slotted spoon, remove the egg and place it on a paper towel to absorb the moisture while you assemble the salad.

Divide the still-warm kale onto the plates, top with a spoonful (or two) of the black beans and the same amount of beets. Carefully place a poached egg on top of each salad. Sprinkle with blue cheese, add dashes of sea salt and pepper, and lightly drizzle with balsamic vinegar.

This recipe is from Ellise Pierce.

• Per serving, based on 2: 575 calories; 28 grams protein; 51 grams carbohydrates; 24 grams fat; 61 milligrams sodium; 233 milligrams cholesterol; 16 grams fiber; 38 percent calories from fat.