Sauteed Brussel Sprout, bean and kale Salad – Agricultural Institute of Marin

Ingredients

• 8 tablespoons extra-virgin olive oil, divided
• 2 pounds brussels sprouts, trimmed, cut in half lengthwise
• 6 garlic cloves, chopped
• 1 cup low-salt chicken broth or veggie broth
• 1 15-ounce can cannellini (white kidney beans), drained
• 2 tablespoons (1/4 stick) butter
• Kale
• 1 bunch kale
• 2 teaspoons olive oil
• 2 garlic cloves, chopped
• Lemon wedge
• Sea salt and freshly ground black pepper