Bread and Onion Panade with Spicy Greens

Notes:

MOST OF THE baked bread casserole recipes are back in the breakfast section, but here's one classic bread dish that deserves a place on the dinner table. This is my adaptation of a classic dish, repopularized by Alice Waters's and Judy Rodgers's wonderful cookbooks. It's a hot dish of onions, broth, cheese, and leftover bread—peasant eating at its best. This is inexpensive and delicious, and a comforting food to eat in the dead of winter. For a milder taste, use Swiss chard or kale; for a slightly spicy edge, use mustard greens. • Serves 6

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Ingredients:

¾ pound good-quality sourdough bread, cut into 2-inch cubes
2 tablespoons unsalted butter
1½ pounds onions, sliced into thin half-moons
Salt
4 cloves garlic, minced
½ 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