My fresh take on beans-and-greens presents lentils and kale as a hardy, yet light, salad that is equally good served warm or at room temperature, and makes the perfect bed for a piece of grilled tofu drizzled with a delectable sauce.  This dish is a powerhouse of vitamins and protein, simple enough for any day, but lovely enough for special occasions.

Here I serve it on its own with a shimmering slice of lemon and a sprig of fresh rosemary from our garden.

4 cups rough chopped and firmly packed kale, thick stems removed

1 tablespoon olive oil

1/2 of a medium red onion, cut into 1/4-inch dice

Sea salt

2 medium cloves garlic, minced

1 pound steamed lentils (I buy the Trader Joe’s brand which is actually 17.6 ounces)

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

Freshly ground black pepper to taste

Optional: juice of 1/2 of a medium lemon

Finely chop kale in a food processor and set aside.  Heat olive oil in a large skillet over medium-high until shimmering.  Add onion and a pinch of salt, and saute lightly, stirring frequently, just for a couple of minutes.  Add garlic and saute, stirring, for only about 30 seconds.  Add kale and cook, stirring frequently, about 4 minutes or until kale is tender but still bright green.  Add remaining ingredients and heat through.  Adjust seasoning if necessary with salt and pepper and, if you want added brightness, stir in the lemon juice.  Serve warm or at room temperature.