Pan-roasted kale with crispy Italian breadcrumbs {gluten-free}

A quick kale side dish that uses up the too-small ends of gluten-free bread loaves.

If you buy gluten-free bread on a regular basis like we do, you find out that it’s weird. The loaves are smaller than regular bread, and the way they get sliced, you often end up with heels too small for the toaster or a sandwich. Don’t toss them! Collect them in a freezer-safe bag until you have 4-6 pieces, then buy a bunch of kale and make this quick side dish.

You simply toast the bread (I set the tiny pieces on top of the toaster while toasting the larger pieces) until crispy. Then you can either hand-chop them or pulse in a food processor until you have large crumbs. I add Italian seasoning blend to the food processor. And that’s it! You’re ready to make your kale. This is a low-sodium dish if you use low-sodium bread, and vegan if you use vegan bread.

Suitable for:

low-sodium, migraine, gluten-free, vegan, vegetarian, reduced-sugar diets

Not for:

paleo or Whole30® diets

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Pan-roasted kale with crispy Italian breadcrumbs {gluten-free}

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Print Recipe

Servings	Prep Time
4 servings	10 minutes

Cook Time

10 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 10 minutes

Pan-roasted kale with crispy Italian breadcrumbs {gluten-free} Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes

Ingredients

• 16 ounces kale any type, washed, dried, roughly chopped
• 3/4 cup gluten-free bread finely chopped or processed (about 4-6 of the small end pieces)
• 1 tbsp Italian seasoning salt-free
• 2 tbsp extra virgin olive oil coconut oil, rendered bacon fat

Servings: servings

Units:MetricUS Imperial

Instructions

1. Wash, dry, and roughly chop the kale, including the stems. (The stems have all the potassium, so do include them!)
2. Toast the bread until crisp but not burnt, then finely chop or pulse in a food processor to make breadcrumbs. Add the Italian seasoning and stir to combine.
3. Heat 1 tbsp of the oil or fat over medium heat in a non-stick pan or cast-iron pan, swirling to coat.
4. When the oil is shimmering, add the breadcrumbs and sauté until crispy. Pour out onto a plate. Do not wipe out the pan.
5. Add the remaining 1 tbsp of oil or fat and wait a minute until it's hot. Add the kale, and sauté for 8-10 minutes until wilted, and crispy in spots.
6. Serve immediately, topped with the breadcrumbs.

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