2 pounds country-style white bread, crusts removed, torn into 1" pieces
3/4 cup extra-virgin olive oil, divided
2 tablespoons fennel seeds
1/4 cup (1/2 stick) unsalted butter
2 sprigs rosemary
1 dried chile de árbol, broken in half
1 1/2 cups minced fennel
1 1/2 cups minced onions
2 tablespoons fresh thyme leaves
3 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
Slow-Cooked Tuscan Kale
1/2 cup dry white wine
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs, beaten to blend
Ingredient info: Dried chiles de árbol, thin, red, very hot 3"-long chiles, are available at Latin markets, specialty foods stores, and some supermarkets.