2 ounces dried porcini mushrooms
1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped
Kosher salt
3 tablespoons olive oil
2 cups chopped leeks (white and pale-green parts only)
2 cups chopped onions
6 garlic cloves, chopped
Freshly ground black pepper
1 pound crimini (baby bella) mushrooms, trimmed, finely chopped
2 teaspoons chopped fresh sage
4 cups 1/2" cubes day-old white bread
1 cup finely grated Parmesan
2 eggs, whisked to blend
8 teaspoons Hungarian sweet paprika, divided
2 tablespoons kosher salt plus more for seasoning
5 teaspoons chopped fresh sage, divided
4 teaspoons freshly ground black pepper plus more for seasoning
1 teaspoon ground cardamom
1 4–6-pound trimmed boneless veal breast, halved crosswise into two 12x8" (approx.) pieces
2 tablespoons olive oil
2 cups finely sliced leeks (white and pale-green parts only)
2 cups finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped onion
2 cups dry white wine
1 cup (or more) low-salt chicken broth
Ingredient info: Dried porcini mushrooms can be found in the produce section of many supermarkets and at specialty foods stores and Italian markets.