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.
|4||cups roughly torn crusty bread|
|¼||cup olive oil|
|1||red onion, thinly sliced|
|2||cloves garlic, thinly sliced|
|1||cup chopped walnuts|
|2||tablespoons chopped fresh sage|
|4||cups shredded kale|
|3||tablespoons 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.
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 GoodnickKaroline Boehm Goodnick can be reached at firstname.lastname@example.org.