Toasted Kale Panzanella With Roasted Garlic Vinagrette – a delicious recipe with chopped kale, garlic, olive oil, salt, bread cubes, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat oven to 375 and line a sheet tray with foil.
2
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.
3
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.
4
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.
236
kcal
Calories
11
g
Fat
32
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups chopped kale, 3 garlic cloves with skin, 2 teaspoons olive oil, salt & pepper, and more.
Yes, Toasted Kale Panzanella With Roasted Garlic Vinagrette 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.
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