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Author Notes: I love panzanella in the summer with super ripe heirlooms, I wanted to make a winter version that would give it a little more body and flavor to compensate for winter tomatoes. I made a dressing with slightly higher vinegar to oil ratio to stand up to the greens and give it that extra punch. This was hearty and satisfying, with a glass of wine and a wedge of cheese it would be a perfect lunch. —MGrace
Serves 1 large meal or 2 smaller sides
- 3 cups chopped kale
- 3 garlic cloves with skin
- 2 teaspoons olive oil
- salt & pepper
- 2 cups bread cubes, from a rustic loaf or baguette
- 3 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 cup cherry or grape tomatoes, halved
- Heat oven to 375 and line a sheet tray with foil.
- Toss chopped kale with 2 tsp olive oil and salt & pepper. Place on one half of baking sheet in a single layer. On the other half place bread cubes. In a corner of the sheet place the garlic cubes and cover with a bit of oil to prevent burning.
- Bake until kale is crispy, bread cubes are toasted and dry and garlic is roasted, about 20 minutes. But make sure to keep an eye on the garlic and remove if it starts to get too dark. The cloves should be soft when you squeeze with a little bit of brown on the outsides.
- Remove garlic skin and crush cloves in a bit salad bowl. Add vinegar, salt and pepper and whisk together. Add extra virgin olive oil and emulsify. Toss with kale, bread and tomatoes. Serve.
The Key to Okonomiyaki
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