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Bread and Onion Panade with Spicy Greens

kept bytihleigh
recipe bySerious Eats
Notes: 

Adapted from Not Your Mother's Casseroles. Copyright © 2011. Published by Harvard Common Press. Available wherever books are sold. All Rights Reserved.

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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


 

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