Recipe: Roasted Kale with Pumpernickel Croutons

Roasted Kale with Pumpernickel Croutons

Continuing along on my attempts to come up with some healthy alternatives to some of the typical holiday dishes, I wanted to try something that could replace stuffing. I’m not saying that anything in life really REPLACES stuffing, but instead of a high fat, high carb, high salt dish, this is a delicious and easy alternative. If you don’t want to replace your traditional stuffing(because you’re not insane), then this makes a great recipe for a vegetarian side dish! I think I’m going to take this one to next week’s first Christmas party of the season!

Roasted Kale with Pumpernickel Croutons

Directions: Remove spines and chop a whole head of kale into medium sized pieces. Place in a large baking dish and drizzle with olive oil. Add a few handfuls of cherry tomatoes, some crumbled feta, sliced almonds and set aside. Preheat oven to 375. In a large bowl, place half a loaf of pumpernickel bread, chopped into crouton sized pieces. Drizzle with balsamic vinegar and olive oil and a dash of sea salt. The bread will really soak these things up, so stir until you feel like most pieces of bread have some oil and vinegar soaked into them. Add them to the kale. Squeeze half a lemon over the kale and roast until mostly crisp, about 45 minutes.


2 Comments (+add yours?)

  1. Wendy Nilsen
    Dec 10, 2010 @ 14:09:00

    I’m secretly hoping by party you mean the staff one…


  2. Francis
    Dec 12, 2010 @ 00:06:28

    Look great, i can almost taste it.


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