Roasted Greens Panzanella Salad

[MissNaiad]

Roasted Greens Panzanella Salad
Prep Time: 10 min
Inactive Prep Time: 0 min
Cook Time: 20 min
Level: Easy
Serves: 4 to 6 servings
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
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.

[Blossom/Jackie W.]

Sounds good Miss! I never would have thought to cook Kale and Swiss Chard this way.

[muffin]

Soundsy very good, will have to give it a go. Thanks for sharing

[MissNaiad]

If you like dipping bread in olive oil and balsamic vinegar and if you like greens it is out of this world. I meant to say where the recipe was from.... not mine but from the food networks Giadella

[Gail]

Wow, this sounds very good. I although cannot eat chard but I'm sure I can find something else.

One time I made a huge beef stew and put in the sundried tomatoes, the men working with hubby a few winters ago, when we actually had snow to plow, thought it was tender beef..haha..