Leftover Chili with Pan Fried Kale & Garlicky Toasted Bread Crumbs
Author: This Worthey Life
- Ingredients:
- Kale
- 2 cups kale chopped
- 2 tablespoons of extra virgin olive oil
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Directions:
- Place a medium size skillet over medium heat. Add 2 tablespoons of evoo when oil is hot add 2 cups of chopped kale, add Kosher salt and black pepper to taste. Cook until kale is bright green. Remove from heat, scoop into a small bowl and set aside.
- Bread Crumbs
- 2 cups of freshly made bread crumbs
- 2-3 cloves of garlic minced
- 3 tablespoons of unsalted sweet cream butter
- 1 tablespoon of Old Bay seasoning
- 1/4 teaspoon fresh cracked black pepper
To make bread crumbs, put 3 -4 slices of a rustic or artisan white bread, tear them into large pieces and place into a food processor with the blade attachment. Using a garlic press mince garlic and scoop in into the bowl of the food processor with the bread. Pulse bread and garlic until you have bread crumbs.
Over medium heat, using the same skillet add 1 tablespoon of unsalted sweet cream butter. When butter is melted add 2/3 of the bread crumbs a little at a time, you want to evenly coat the bread crumbs and if you dump them all in at the same time, not so much. Keep stirring until bread crumbs are toasted evenly. Remove to a bowl and repeat process until all of the breadcrumbs are toasted.
Spoon onto a hot bowl of chili the pan-fried kale and garlicky toasted bread crumbs.
Serve.
