A great side dish to make when you have leftover bread!
- 2 cups Multigrain bread cubes, size 1/2 inch
- 3 tablespoons Extra virgin olive oil, divided
- 1 Small shallot, chopped
- ½ Small onion, thinly sliced
- 1 clove (Coarse) Garlic, minced
- 1 pound Lacinato kale, chopped
- 1 teaspoon thyme leaves
- ½ teaspoon Kosher salt
- ⅛ teaspoons Black pepper
- 1-¼ cup Freshly grated fontina
Preheat the oven to 350ºF. Spread the bread cubes on a baking sheet and toss with 1 tablespoon of olive oil. Bake for 5 minutes or until lightly toasted. Remove from fire; set aside to cool.
In a large skillet, heat the remaining olive oil. Cook the shallot, onion and garlic and cook over medium heat, stirring occasionally, until the onions are softened. Add kale. Cover and cook over medium-low heat, stirring occasionally, for about 15 minutes or until tender-crisp. Add the thyme, salt and pepper.
Transfer the kale to a casserole dish. (I used a 3½-quart round dish.) Spread the cheese over the kale. Garnish with croutons.
Bake uncovered for 20 to 25 minutes or until croutons are golden brown. Let stand 5 minutes before serving.