Adapted from fullbellyfarm.com
INGREDIENTS
4–6 cups of hearty Italian or French bread (preferably day old), cut into 1-inch cubes
2–3 cups broccoli, green beans, snap peas, and/or other spring veggies, cut into bite-size pieces
4–6 cups hearty greens (kale, chard, spinach), roughly chopped
2–4 cloves garlic, minced (more or less to taste)
1-1/2 cups onion, chopped
Extra virgin olive oil
1–2 tablespoons fresh parsley, chopped (optional)
A few pinches of salt
PREPARATION
- Toss bread cubes with garlic, onion, and salt, drizzle with olive oil, and stir. Toast in a 375°F oven for 15–20 minutes or so, or until golden and crunchy.
- In a large skillet, heat 1 tablespoon of olive oil on medium, and add broccoli. Sauté for 2–3 minutes, then add snap peas and any other spring veggies, and cook until they are al dente. Stir in kale (or other hearty greens), and cook until just wilted and tender. Salt to taste.
- Toss the croutons with the veggies, and serve on a big platter, sprinkled with fresh parsley (optional).
Serves 3–4. Prep time, 15 minutes; cook time, 15–20 minutes.
Cook’s note: The nice thing about this recipe (besides its deliciousness) is that you can use any spring veggies you have on hand, and add in butter beans, cannellinis, or other white beans if desired. Try adding a splash of red wine or balsamic vinegar over the top for the final toss.