Serious Eats: Recipes

Cook the Book: Bread and Onion Panade with Spicy Greens

This Bread and Onion Panade with Spicy Greens from Faith Durand's Not Your Mother's Casseroles takes crisp cubes of sour dough and layers them with sticky sweet caramelized onions, bitter spicy greens, and nutty shredded Gruyère. Once the casserole is assembled it's doused with warm chicken stock and baked until the top is bubbly brown and the greens on the surface are just short of charred.

By baking panade with so much liquid, it absorbs into the bread making a spoonable custard with alternating bites of greens and cheese. While you certainly can use store-bought stock for this recipe, I'd suggest using going homemade since the stock is really where the majority of the seasoning comes from—the more flavorful and fattier the better. This panade might not be much to look at, but it is incredibly hearty and delicious winter fare—warm, filling, and very comforting.

As always with our Cook the Book feature, we have five (5) copies of Not Your Mother's Casseroles to give away this week.

Adapted from Not Your Mother's Casseroles. Copyright © 2011. Published by Harvard Common Press. Available wherever books are sold. All Rights Reserved.

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