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4 servings
4 oz sourdough bread, crusts removed, torn into 1/2-in pieces (2 cups)
4 Tbsp olive oil
1 shallot, minced
1 small onion, thinly sliced
1 garlic glove, thinly sliced
1 lb kale, large stems discarded, leaves chopped well
1 tsp chopped thyme leaves
salt and pepper
1 1/4 cups (3.5 oz) shredded Gruyere cheese (substitutes: cheddar, emmentaler, fontina, Swiss)
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 cegrice
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