A summer kale recipe

Last week I got a tip about keeping kale crisp at market - pick it early in the day and chill it, instead of picking it right before market and putting it in my cooler.  I'm going to try hydro-cooling it like I do with my lettuce.  First I have to see how much good-looking kale I have left - the older, bigger leaves are getting a little flea-(beetle) bitten.  Time to make kale chips!

We've been throwing kale in pasta (including that we cook for pasta salads) all summer, but now that the green beans are coming in, I'd like to try this recipe I found on Bon Appetit.

http://www.bonappetit.com/recipes/2012/07/marinated-kale-and-green-bean-salad

I don't know if I can re-post it here without permission, so you'll have to follow the link, but just let me say that it calls for olive oil, a little lemon juice and honey (and some pepper flakes if you like) as a dressing or marinade.  This is not a last-minute dish, it does require a few hours to marinate the kale until it's tender, but you could make it a day ahead.  The green beans also have to be blanched and chilled.  But then you season it to taste with salt, pepper, and Parmesan cheese - yum!  I can definitely see this as an alternative to the canned 3-bean salad you always see at cookouts!

I don't see why another type of kale couldn't be substituted for the Tuscan (or dinosaur) kale.  In fact, I think I'll try a "3-kale" salad since I a growing 3 different kinds right now, and the Red Russian is starting to turn a beautiful shade of burgundy now that the nights are getting cooler.

There are a lot of kale salad recipes online, most of them seem to call for a Caesar- or Parmesan-type dressing.  Sounds like my kind of salad!  Now if I can just get my act together enough to plan dinner a day ahead...