refrigerator for up to 5 days; retoss before serving MARINATED KALE SALAD WITH SHALLOTS AND KIDNEY BEANS Massage the kale with the olive oil and teaspoon salt as directed above and let stand until softened Combine tablespoon red wine vinegar, 1 medium clove garlic, minced or grated on a Microplane, and teaspoons Dijon mustard in a small bowl Toss the wilted kale with the vinegar mixture, large shallot, thinly sliced (about cup) and rinsed in a sieve under warm water for minutes, and one 14-ounce can kidney beans, drained and rinsed Season to taste with salt and pepper and serve Leftovers will keep in a sealed container, refrigerated, for up to days Retoss before serving