Collard Greens Panzanella

A couple of weeks ago, I learned how to ride a bike.  No joke.  Before this year, I had never ridden a bike.  Never, in my 22 23 years of existence.  I've been told that I missed out on childhood.  I've been pitied.

So a couple of weeks ago, my roommate and I went over to the East River Park, I got on a bike, and I experienced my childhood.  Sun in face.  Wind in hair.  People pointing and laughing.  Man, did it feel good.  So good that I did it again at Tompkins Square park last week.

In conclusion, Things You Should Not Pity Me For (Anymore):

- not being able to ride a bike, because I can now ride a bike and experience childhood in my twenties

- the delicious collard greens panzanella that I made after an afternoon of bike riding, which inevitably made my tummy grumble with hunger

Oops, went a little cheese happy here...

I'm currently obsessed with panzanella.  Bread salad?  With fresh veggies?  And lots of olive oil and salt?  And cheese?  Sign me up.  My version doesn't include the common cukes, but the collard greens give the panzanella a great crunch and oh so satisfying green-leafyness.  I didn't have any crusty bread handy, but I did have some good old fashioned sliced whole wheat bread, so I subbed that, which actually didn't turn out so bad.  Whatever was lost with the sliced bread was definitely made up for by the fresh basil and pecorino romano.  Can you say omnomnom?

Collard Greens Panzanella for a Beginning Bike Rider

1 bunch collard greens, stems removed and discarded, then rinsed, thoroughly dried, and roughly chopped or torn
4 slices whole wheat bread
3 tomatoes, cored and roughly chopped
10 leaves basil
3 cloves garlic, minced
olive oil
3 teaspoons red wine vinegar
salt and pepper
pecorino romano, to serve

Heat a skillet over medium heat.  When hot, add a bit of olive oil.  Place bread in pan (in batches, probably) and fry until crisp and brown, turning once, about 2 minutes each side.  Remove from pan and cut into quarters, diagonally.  Set aside.

Add a bit more olive oil to the pan, if necessary, and add minced garlic.  When garlic is fragrant, add greens, in batches.  Season with salt to taste.  Don't cook the greens for more than 2 minutes -- you want them to be bright green but not browned at all, just slightly wilted.

In a large bowl, combine toasted bread, greens, and tomatoes. Toss with vinegar, adding more olive oil as you see fit.  Season with salt and pepper.

To cut the basil, rinse the leaves, stack them up, roll them up like a cigar, and thinly slice.  Serve the panzanella, garnished with basil and grated pecorino romano.