Join! 12 weeks for $1

Leek, Kale and Emmentaler Panade

6 Servings

1¼ hours 30 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

“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.

6

Servings

Tip

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

Ingredients

  • 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

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Sarina R.
January 21, 2023
Napa cabbage
Can I use napa cabbage instead of Kale?
Amy T.
November 5, 2022
Hearty
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.

Best,
The Milk Street Team