Photo by MGrace
3 cups chopped kale Ask a question about this ingredient
3 garlic cloves with skin Ask a question about this ingredient
2 teaspoons olive oil Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
2 cups bread cubes, from a rustic loaf or baguette Ask a question about this ingredient
3 teaspoons red wine vinegar Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 cup cherry or grape tomatoes, halved Ask a question about this ingredient
Heat oven to 375 and line a sheet tray with foil.
Ask a question about this stepToss 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.
Ask a question about this stepBake 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.
Ask a question about this stepRemove 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.
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Merrill is a co-founder of food52.
