Roasted Greens Panzanella Salad
Recipe By: Giada De Laurentiis
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 jar sun-dried tomatoes -- drained and chopped (8-ounce)
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
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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