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Leek, Kale and Emmentaler Panade
“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
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
-
01Heat the oven to 375°F with a rack in the lower-middle position. Place the bread on a rimmed baking sheet and toss with 3 tablespoons oil. Bake, stirring once or twice, until light golden brown, 10 to 14 minutes; set aside.
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Could Swiss Chard work as a substitute for the kale… not a kale fan!