This is a wonderful Portuguese salad with its finely sliced dark green leaves, crunchy breadcrumbs, pine nuts, and beans for colour and texture. Great on its own or with grilled meat and Andrea says it’s terrific with a classic Aussie barbecue!






Skill level

Average: 3.3 (57 votes)


  • 1 bunch kale (Chinese broccoli is a good substitute), leaves only 
  • ¼ cup olive oil 
  • 1 garlic clove, cut in half 
  • ½ cup fresh breadcrumbs (preferably from Portuguese cornbread or a good sourdough) 
  • ½ cup pine nuts 
  • ¾ cup cooked black-eyed beans
  • salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wash the kale and pat dry. Place the leaves on top of each other and roll up into a tight cylinder. Use a sharp knife to shred the leaves very, very finely.

Heat the oil in a frying pan over medium heat. Throw in the garlic and fry briefly to flavour the oil, then remove with a slotted spoon. Add the breadcrumbs and fry until golden brown. Add the kale, pine nuts and black-eyed beans and toss until heated through. Season with salt and pepper.