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 make them into seasoned breadcrumbs.
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 an Italian seasoning blend to the food processor. And that’s it!
- 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 tablespoon Italian seasoning
- 2 tablespoons extra-virgin olive oil, coconut oil or rendered bacon fat
- 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 tablespoon 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 tablespoon 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.
- Top with the breadcrumbs and serve immediately.