Panzanella with Kale, White Beans, and Cranberries Recipe Recipe

Name: Panzanella with Kale, White Beans, and Cranberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound country-style bread such as levain, crusts removed, cut into 1-inch cubes; Extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1/4 cup finely diced red onion; 3 tablespoons red wine vinegar; 1/2 teaspoon Dijon mustard; Kosher salt; 1/4 cup extra-virgin olive oil; 1 bunch flat kale; Kosher salt; 1 (15-ounce) can cannellini beans, rinsed and drained; 1/4 cup dried cranberries; Freshly ground black pepper; 1/3 cup crumbled sheeps-milk feta cheese

Servings: persons

1/2 pound country-style bread such as levain, crusts removed, cut into 1-inch cubes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt
1/4 cup extra-virgin olive oil
1 bunch flat kale
Kosher salt
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup dried cranberries
Freshly ground black pepper
1/3 cup crumbled sheeps-milk feta cheese

1
Heat the oven to 400 degrees F and arrange a rack in the middle.
2
Spread the bread cubes on a rimmed baking sheet and drizzle with extra-virgin olive oil to lightly coat, then sprinkle with salt and pepper.
3
Toss to combine.
4
Toast the cubes, turning occasionally, until theyre crisp and lightly toasted on the outside but still a little soft inside, about 10 to 15 minutes.
5
Set aside to cool, at least 30 minutes.
6
Put the onion, vinegar, mustard, and a pinch of salt into a small jar with a tightfitting lid.
7
Close the jar and shake vigorously.
8
Add the olive oil and shake again.
9
Set aside.
10
Strip the kale leaves off the stalks and discard the stalks.
11
Stack the kale leaves and cut them into fine strips.
12
Add to a large, shallow salad bowl.
13
Sprinkle the kale with a little salt and massage the leaves with your hands just to soften slightly.
14
Add the beans, cranberries, and cooled croutons.
15
Drizzle with some of the vinaigrette, enough to moisten the bread.
16
Toss and set aside for 15 minutes.
17
Toss again and taste.
18
Add more vinaigrette and/or salt and pepper.
19
Sprinkle the cheese over the top and serve.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound country-style bread such as levain, crusts removed, cut into 1-inch cubes, Extra-virgin olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Panzanella with Kale, White Beans, and Cranberries Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panzanella with Kale, White Beans, and Cranberries Recipe

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