Name: Roasted Greens Panzanella Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

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Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Viewer's Choice

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 4 to 6 servings

Level:: Easy

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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Roasted Greens Panzanella Salad

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