Kale & White Bean “Panem” Panzanella
Yield: 4 servings
2 cups thinly sliced kale
3/4 cup chopped tomato, chopped
1 (15.5-ounce) can Great Northern Beans, drained and rinsed
3 strips bacon, cooked and coarsely chopped
2 tablespoons lemon juice (about 1 lemon)
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 - 1/2 tsp crushed red pepper flakes
1/4 tsp paprika
2 cups stale whole wheat bread cubes
1 cup diced fresh mozzarella
Place kale, tomato, beans and bacon in a large bowl.
In a small bowl, combine lemon juice, oil, vinegar, pepper and paprika; mix well.
Add 2 Tbsp of the dressing to kale mixture and stir to combine. Let stand for 15-20 minutes.
Toss in bread and remaining dressing. Top with mozzarella and serve.