Bread and Onion Panade with Spicy Greens Recipe | Cook the Book

Serves: 8 Save

Ingredients (10)

  • 3/4 pound good-quality sourdough bread, cut into 2-inch cubes
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds onions, sliced into thin half-moons
  • Salt
  • 4 cloves garlic, minced
  • 1/2 pound mustard greens, broccoli rabe, or Swiss chard, cut into fine ribbons
  • Freshly ground black pepper
  • 1 cup grated Parmesan or Gruyère cheese
  • 4 cups low-sodium chicken or vegetable broth
  • Olive oil

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