Cook the Book: Bread and Onion Panade with Spicy Greens
Ingredients
- 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
Instructions
Cook the Book: Bread and Onion Panade with Spicy Greens serves 8 original recipe by Serious Eats.
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