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