• cook the green beans in a boiling water until crisp tender. 1 to 2 minutes. Drain the green beans and transfer to a bowl of ice water. drain well , pat dry and place the beans in a large bowl.
• For the Vinaigrette, combine all the ingredients in a food processor and process until smooth, and keep aside.
• In another bowl, place the kale, drizzle 2 tablespoons of olive oil and give a gentle massage until soft but not overly massage as they fall apart. Add with the beans followed by the rest of the ingredients. Drizzle a few tablespoons of the vinaigrette to start and toss to combine, add more dressing if necessary a or to your liking.

***NOTE: In a strainer, place 1 ½ cup oatmeal groats and 1 cup beluga lentils and rinse. Transfer to a bowl, add enough water to cover and let it soak overnight to soften. cook the next day, drain and transfer to a rice cooker and add 3 cups of water, 2 cloves of garlic and 3 bay leaf. (this is to make life easier) If a rice cooker is not available, use the traditional way of cooking using pots and stovetop.

• ****Without soaking, rinse a cup of groats, add 2 cups or more of water and let it simmer for 30 minutes, drain and let it cool. Rinse a cup of beluga lentils and let it simmer for 20 minutes, drain to dry.