From: Farrell Podgorsek <farpod@...>

Date: July 2, 2009 3:17:07 PM PDT

To: LEFCSAfriend@yahoogroups.com

Subject: Roasted Greens & Panzanella Salad

I tried a new-to-me technique for cooking greens and am thrilled with the results.

Roasted Greens

Wash and coarsely chop two bunches of greens

Preheat oven to 400 degrees.

Place the chopped greens on a large piece of foil.  Drizzle with 2 Tbsp olive oil and gently toss. Seal the foil and place on a baking sheet. Roast about 20 minutes, or until greens are tender.  I cooked two bunches of chard and it came out silky and sweet.

I used the chard in a Panzanella salad recipe from Giada De Laurentiis -

cube up 1/2 loaf of day old ciabatta bread, about 8 cups

3 Tb balsamic vinegar

6 Tb olive oil

Salt & Pepper

1 8oz jar sun dried tomatoes, drained and chopped

1 recipe roasted greens

Toss the bread with the oil, vinegar, salt, pepper and tomatoes. Add the greens and toss to combine.

The greens have lots of moisture so the salad will get moister as it sits

Enjoy!

Farrell Podgorsek