Ingredients
- 1 bunch kale, cleaned and roughly chopped
- 1 bunch red chard, cleaned and roughly chopped
- 2 tablespoons olive oil
- 1/2 loaf day-old ciabatta bread, cut into 1-inch cubes (about 8 cups)
- 1 (8-ounce) jar sun-dried tomatoes, drained and chopped
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes.
Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted chard and toss to combine. Serve.
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By missmaryb
San Diego
on May 28, 2011
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This was easy, delicious and even better the next day. The roasted kale really made the dish too!
By laureneheller_1...
Chicago, IL
on January 02, 2011
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This salad was delicious! It was a tasty and unexpected twist on a traditional panzanella. It was also a nice recipe for winter because lots of the traditional panzanella ingredients (tomatoes, cucumber, etc. are not in season right now. It had lots of flavor and was a good way to eat your greens!
By foreverloved18_...
Orlando, FL
on March 17, 2008
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Soooo Good ! The difference between this recipe and other Kale recipes I have had is that this one Roasted the greens. If was fantastic ! Even my brother who is picky with vegetables enjoyed the salad and said, "wow, this is good !"
Great Great Recipe !
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