This is yummy and quick and easy to make. It keeps well in the refrigerator as leftovers to use as a quick side dish, but is hearty enough for a main dish. The addition of my flavored pecans and some tomatoes take this New York Times recipe to the next level.

Kale, Tuna, White Bean, and Pecan Salad Recipe

a large handful of pecans
1 Tablespoon drizzle of maple syrup
a shake each of garlic powder, salt, pepper, and aleppo pepper (or some other heat as desired)

1 large bunch Tuscan kale, stems removed and leaves torn into bite-size pieces½ red or white onion, thinly sliced
Juice from 1 lemon (3 tablespoons)
Salt and black pepper
1 (15-ounce) can white beans (cannellini, navy, or Great Northern), drained and rinsed
10 to 12 ounces canned tuna, preferably oil-packed, drained
a handful of grape tomatoes, halved
3 tablespoons extra-virgin olive oil

Preheat oven to 350ºF.

On a cookie sheet with parchment paper, place the pecans and drizzle with the tablespoon of maple syrup. Stir the nuts until well coated. Spread out in one layer and shake on them seasonings of salt, pepper, garlic powder, and a tad of something slightly spicy. Bake until fragrant and just beginning to brown. Allow to cool.

Add the kale, onion and lemon juice to a large bowl and season generously with salt and pepper. Squeeze with your hands until the mixture is shiny and softened. Add the beans, tuna, tomatoes, and oil. Toss to combine. Add the flavored pecans. Season to taste with salt and pepper.

Yum! Enjoy!