1/2 loaf pumpernickel bread, torn into 1-inch pieces (4 cups)
1/4 cup olive oil
kosher salt and black pepper
1 small bunch curly kale, stemmed and torn (7 cups)
1/4 to 1/2 cup macerated red onions, plus 1 tablespoon soaking liquid
2 cups spring greens (such as pea shoots, turnip greens, or radish greens)
1/3 cup shaved Parmesan
Sat fat 4g
How to Make It
Heat oven to 400° F. Toss the bread, 2 tablespoons of the oil, and a pinch each salt and pepper on a rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool.
Toss together the kale, onions, soaking liquid, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit, tossing occasionally, until slightly softened, 10 to 15 minutes. Add the spring greens, Parmesan, and croutons and toss to combine.