Leek, Kale and Emmentaler Panade

• porce: 6 servings

Ingredience

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

2 pounds leeks, white and light green parts, quartered lengthwise, cut into 3-inch lengths, rinsed and drained

4 medium garlic cloves, minced

Kosher salt and ground black pepper

10 ounces baby kale OR baby spinach (about 12 cups)

1 teaspoon grated lemon zest, plus 2 teaspoons lemon juice

1/2 teaspoon grated nutmeg

4 ounces Emmentaler cheese OR Gruyère cheese, shredded (1 cup)

3 cups low-sodium chicken broth

Pokyny

Heat 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.

In a large Dutch oven over medium-high, combine the remaining 3 tablespoons oil, the leeks, garlic and ½ teaspoon salt. Cover and cook, stirring occasionally, until the leeks are softened and lightly browned, 9 to 12 minutes. Add the kale and stir just until wilted. Remove the pot from the heat and stir in the lemon zest and juice, nutmeg and ½ teaspoon pepper. Distribute the mixture in an even layer.

Nestle about half of the toasted bread into the leek-kale mixture. Sprinkle half of the cheese over the top, then add the remaining bread in an even layer. Pour the broth around the edges of the pot, pressing on the layers to compact slightly. Top with the remaining cheese. Bake, uncovered, until golden brown and bubbling, 35 to 40 minutes. Cool on a wire rack and for about 20 minutes before serving.

Optional garnish: Red pepper flakes OR hot sauce