My all-time favorite recipe!!
White Bean and Kale Panzanella
Serves 4 people
2 cans white beans
½ large bunch of Tuscan kale, leaves stripped from the stems and cut into 1-inch tiles
3 to 4 slices thick-cut crusty Italian bread
¼ of a red onion, thinly sliced (or more if you really like onion)
¼ cup red wine vinegar
3 to 4 tablespoons extra virgin olive oil, plus more for tossing the bread
salt to taste
Preheat the oven to 300 F. Remove the crust if you like, then cut the bread into 1-inch cubes and toss it
with some extra virgin olive oil and salt to coat. Bake the bread until it is golden and toasted.
Meanwhile, cook the kale in boiling salted water for 2 or 3 minutes, until it is slightly soft. When the
kale has cooled, squeeze out most of the water. Soak the red onion in the red wine vinegar for 15
minutes. Gently toss the beans with the red onion (reserve the vinegar), 3 tablespoons olive oil and salt
to taste.
Add the kale and adjust the seasoning, adding more olive oil, vinegar from the macerating liquid or salt
as needed. Fold in the bread and serve immediately.
White Bean and Kale Panzanella
Serves 4 people
2 cans white beans
½ large bunch of Tuscan kale, leaves stripped from the stems and cut into 1-inch tiles
3 to 4 slices thick-cut crusty Italian bread
¼ of a red onion, thinly sliced (or more if you really like onion)
¼ cup red wine vinegar
3 to 4 tablespoons extra virgin olive oil, plus more for tossing the bread
salt to taste
Preheat the oven to 300 F. Remove the crust if you like, then cut the bread into 1-inch cubes and toss it
with some extra virgin olive oil and salt to coat. Bake the bread until it is golden and toasted.
Meanwhile, cook the kale in boiling salted water for 2 or 3 minutes, until it is slightly soft. When the
kale has cooled, squeeze out most of the water. Soak the red onion in the red wine vinegar for 15
minutes. Gently toss the beans with the red onion (reserve the vinegar), 3 tablespoons olive oil and salt
to taste.
Add the kale and adjust the seasoning, adding more olive oil, vinegar from the macerating liquid or salt
as needed. Fold in the bread and serve immediately.
