Pan-roasted kale with crispy Italian breadcrumbs {gluten-free}
Ingredients
- 16 ounces kale any type, washed, dried, roughly chopped
- 3/4 cup bread (gluten-free) finely chopped or processed (about 4-6 of the small end pieces)
- 1 tbsp Italian seasoning salt-free
- 2 tbsp olive oil (extra virgin) coconut oil, rendered bacon fat
Instructions
- Wash, dry, and roughly chop the kale, including the stems. (The stems have all the potassium, so do include them!)
- 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.
- Heat 1 tbsp of the oil or fat over medium heat in a non-stick pan or cast-iron pan, swirling to coat.
- When the oil is shimmering, add the breadcrumbs and sauté until crispy. Pour out onto a plate. Do not wipe out the pan.
- 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.
- Serve immediately, topped with the breadcrumbs.