Bread and Onion Panade with Spicy Greens Recipe | Cook the Book

Ingredients (10)

• 3/4 pound good-quality sourdough bread, cut into 2-inch cubes
• 2 tablespoons unsalted butter
• 1 1/2 pounds onions, sliced into thin half-moons
• Salt
• 4 cloves garlic, minced
• 1/2 pound mustard greens, broccoli rabe, or Swiss chard, cut into fine ribbons
• Freshly ground black pepper
• 1 cup grated Parmesan or Gruyère cheese
• 4 cups low-sodium chicken or vegetable broth
• Olive oil