Food & dining

Thanksgiving recipes 2017

Recipe: For a small holiday gathering, skip the stuffing and make kale panzanella

Kale panzanella with sherry vinegar
Karoline Boehm Goodnick for The Boston Globe
Kale panzanella with sherry vinegar

Serves 4

If you’re planning a small holiday gathering or want to avoid the bother of traditional stuffing, try this simple deconstructed version, based on the popular Italian bread salad, panzanella. Start with roughly torn bread from a crusty loaf (or make a quicker version with stuffing croutons and skip the toasting). Saute red onion, garlic, and walnuts. Add shredded kale and sage, and season heartily with sherry vinegar. Once the greens are cooked, fold in toasted bread. Let the dish sit for a few minutes so the bread soaks up the juices in the pan. If the bread seems too dry, stir in a tablespoon or two of warm chicken or turkey stock.

4cups roughly torn crusty bread
¼cup olive oil
1red onion, thinly sliced
2cloves garlic, thinly sliced
1cup chopped walnuts
2tablespoons chopped fresh sage
4cups shredded kale
3tablespoons sherry vinegar
Salt and pepper, to taste

1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet.

2. Spread the bread on the baking sheet. Toast for 15 to 20 minutes, turning several times, or until it is firm and beginning to brown.


3. In a very large skillet over medium heat, heat the olive oil. Add the onion and garlic. Cook, stirring often, for 10 minutes, or until softened. Stir in the walnuts, and continue to cook, stirring often, for 3 minutes. Stir in the sage and kale — you may have to do this in stages so it all fits into the pan. Cook 5 minutes more, stirring, or until the kale wilts.

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4. Sprinkle with sherry vinegar, salt, and pepper. Fold in the bread. Remove from the heat and let the mixture marinate for a few minutes. Serve warm. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at