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Tuscan Kale Salad with Hard-Boiled Eggs

Active Time: 20 minutes / Cook Time: 10-15 minutes / Total Time: 20-25 minutes

Serves 2 with leftovers for lunch

Tuscan Kale Salad with Hard-boiled eggs.JPG


  • 4 eggs
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • 1 small red bell pepper, stemmed, seeded, and chopped
  • ¼ cup golden raisins
  • ¼ cup marcona almonds or pine nuts (optional)
  • 2 bunches (about 2 lbs.) lacinato kale, stems removed and torn into bite-sized pieces
  • ¼ cup lemon juice (from about 2 lemons)
  • pinch cayenne pepper
  • 1 teaspoon honey
  • ½ cup extra virgin olive oil
  • ground black pepper, to taste
  • fine sea salt, to taste


  1. Place eggs in small saucepan; cover with cold water. Bring water to a boil, turn off heat, cover pan. Let sit for 10 minutes. Gently drain off water and run cold water over eggs until cool enough to handle. Peel and set aside.
  2. While the eggs are sitting, prep remaining ingredients.
  3. In a small bowl, toss beans, bell pepper, raisins, and almonds (if using). Set aside.
  4. In a large bowl, whisk together lemon juice, cayenne pepper, and honey. Whisking continuously, slowly drizzle in olive oil until dressing is emulsified. Taste and add pepper and salt to taste.
  5. Add kale to dressing. Using clean hands, massage dressing into kale until greens start to soften and wilt a bit. Top with bean mixture. Toss lightly.
  6. Serve ¼ of salad and one egg per person for dinner. Pack remaining salad and eggs in airtight containers for lunch tomorrow.