Balsamic Kale with Feta, Red Onion and Garbanzo Beans

1. Soak beans for a minimum of 8 hours, up to 24, depending on how fresh they are. Drain and cook in vegetable stock until just done, still having texture. Drain cooking liquid into a larger pan and taste a bean. If it needs more flavor, add salt and some balsamic vinegar while still warm and let them sit.

2. Thinly slice the shallot and let it sit in the balsamic vinegar for the dressing for at least 10 minutes.

3. Add additional water and salt to the bean cooking liquid and bring to a boil. Blanche the kale (2-3 minutes) and then rinse in cold water to stop cooking. Squeeze to drain excess liquid and put into a large bowl.

4. Add garbanzo beans and shallot, leaving as much vinegar behind as possible. Crumble the feta over the other salad ingredients.

5. Mix the dressing: add honey, salt, black pepper and olive oil (preferrably lemon flavored if available) to the balsamic. Pour over the salad and toss. Taste for seasoning, add salt or pepper if necessary.

6. Let refrigerate for at least an hour and serve as main vegetarian dish or as a side for falafel.