Cook the Book: Bread and Onion Panade with Spicy Greens

Cook the Book: Bread and Onion Panade with Spicy Greens requires approximately 1 hour and 15 minutes from start to finish. For $2.31 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 411 calories, 12g of protein, and 23g of fat. This recipe serves 8. 41 person were glad they tried this recipe. It is brought to you by Serious Eats. A mixture of salt, garlic, sourdough bread, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an awesome spoonacular score of 83%. Try Chard, Onion & Gruyère Panade (Bread Casserole), Cook the Book: Pink Greens, and Cook the Book: Brick Chicken with Mustard Greens for similar recipes.

Servings: 8

 

Ingredients:

Freshly ground black pepper

4 cloves garlic, minced

1 cup grated Parmesan or Gruyère cheese

Olive oil

1 1/2 pounds onions, sliced into thin half-moons

Salt

3/4 pound good-quality sourdough bread, cut into 2-inch cubes

1/2 pound mustard greens, broccoli rabe, or Swiss chard, cut into fine ribbons

2 tablespoons unsalted butter

4 cups low-sodium chicken or vegetable broth

Equipment:

baking pan

dutch oven

oven

baking sheet

frying pan

sauce pan

Cooking instruction summary:

Procedures 1 Preheat the oven to 350°F and lightly grease the baking dish or Dutch oven with olive oil or butter. Spread the bread cubes on a large baking sheet and toast for 45 minutes in the oven while preparing the rest of the ingredients. 2 Heat the butter in a deep, heavy skillet over medium heat. When the butter foams up, add the onions and sprinkle them lightly with salt. Cook over low heat for about 25 minutes, stirring occasionally. When they are soft, turn up the heat a notch or two and cook them for another 5 to 10 minutes or until they are golden brown. Stir frequently to keep them from burning. 3 Turn down the heat and add the garlic. Cook for 5 minutes or until golden and fragrant. Add the greens and cook, stirring frequently. Sprinkle the greens with salt and pepper as they cook. When they are wilted and soft, take them off the heat. 4 Layer half of the toasted bread cubes in the bottom of the prepared dish. Spread half of the greens mixture over the bread cubes and pack it down into the gaps between the bread. Sprinkle with about half of the cheese. Make another layer of the remaining bread cubes and remaining greens. Cover with the remaining cheese. 5 Heat the broth to a simmer in a small saucepan and carefully pour it into the baking dish. The bread and greens will look rather drowned and soupy; this is correct. Drizzle the top with olive oil. (At this point the panade may be covered and refrigerated for up to 24 hours.) 6 Cover and bake for 45 minutes, then uncover the dish and bake for another 20 to 30 minutes, or until the top is golden brown and crisp. Let stand for at least 10 minutes before serving hot.

 

Step by step:


1. Preheat the oven to 350°F and lightly grease the baking dish or Dutch oven with olive oil or butter.

2. Spread the bread cubes on a large baking sheet and toast for 45 minutes in the oven while preparing the rest of the ingredients.

3. Heat the butter in a deep, heavy skillet over medium heat. When the butter foams up, add the onions and sprinkle them lightly with salt. Cook over low heat for about 25 minutes, stirring occasionally. When they are soft, turn up the heat a notch or two and cook them for another 5 to 10 minutes or until they are golden brown. Stir frequently to keep them from burning.

4. Turn down the heat and add the garlic. Cook for 5 minutes or until golden and fragrant.

5. Add the greens and cook, stirring frequently. Sprinkle the greens with salt and pepper as they cook. When they are wilted and soft, take them off the heat.

6. Layer half of the toasted bread cubes in the bottom of the prepared dish.

7. Spread half of the greens mixture over the bread cubes and pack it down into the gaps between the bread. Sprinkle with about half of the cheese. Make another layer of the remaining bread cubes and remaining greens. Cover with the remaining cheese.

8. Heat the broth to a simmer in a small saucepan and carefully pour it into the baking dish. The bread and greens will look rather drowned and soupy; this is correct.

9. Drizzle the top with olive oil. (At this point the panade may be covered and refrigerated for up to 24 hours.)

10. Cover and bake for 45 minutes, then uncover the dish and bake for another 20 to 30 minutes, or until the top is golden brown and crisp.

11. Let stand for at least 10 minutes before serving hot.


Nutrition Information:

Quickview
410k Calories
12g Protein
23g Total Fat
39g Carbs
23% Health Score
Limit These
Calories
410k
21%

Fat
23g
36%

  Saturated Fat
7g
45%

Carbohydrates
39g
13%

  Sugar
9g
10%

Cholesterol
25mg
9%

Sodium
1005mg
44%

Get Enough Of These
Protein
12g
24%

Vitamin K
248µg
237%

Vitamin C
110mg
134%

Vitamin A
4562IU
91%

Folate
119µg
30%

Manganese
0.55mg
27%

Vitamin E
3mg
26%

Calcium
228mg
23%

Selenium
14µg
21%

Vitamin B6
0.42mg
21%

Phosphorus
208mg
21%

Vitamin B1
0.29mg
19%

Fiber
4g
18%

Vitamin B2
0.28mg
17%

Vitamin B3
3mg
15%

Iron
2mg
15%

Magnesium
58mg
15%

Potassium
463mg
13%

Zinc
1mg
10%

Copper
0.16mg
8%

Vitamin B5
0.64mg
6%

Vitamin B12
0.27µg
5%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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