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Leek, Kale and Emmentaler Panade

6 Servings

1¼ hours 30 minutes active, plus cooling

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“Panade” has a few different culinary meanings, but in this context, it’s a way to turn stale bread into rustic casserole-like dish made by baking the bread with cooked vegetables, cheese and broth and/or dairy. Some versions are quite soupy, while others, like ours, are a bit drier. We skip the cream and milk, preferring the lightness of a broth-only panade. Leeks take the lead role and baby kale, hearty and deep green, is a nice add-in that doesn’t require any knifework (baby spinach is great, too, if that’s your preference). Make as a side for a simple roasted chicken, or serve it as a main, with a green salad alongside.




Don’t forget to let the panade rest after it comes out of the oven and before serving. This allows it to cool slightly and the bread to re-absorb the broth for even moistness throughout.

1¼ hours

30 minutes active, plus cooling


  • 12

    ounces crusty white bread OR whole-wheat bread, torn into rough 2-inch pieces (about 8 cups)

  • 6

    tablespoons extra-virgin olive oil, divided


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Sarina R.
January 21, 2023
Napa cabbage
Can I use napa cabbage instead of Kale?
Amy T.
November 5, 2022
I made this today and it was gobbled up. The soft leeks contrasted with the crispy cheese and bread topping. Clear flavors. Will be making again.
Marianne S.

Could Swiss Chard work as a substitute for the kale… not a kale fan!

Lynn C.

Hi Marianne -

As mentioned in the headnote, baby spinach would be a better substitute. Swiss chard would take longer to cook. If you decide to use it we would recommend adding it to the pot after the leeks have been cooking for about 6-7 minutes.

The Milk Street Team