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Best Leek, Kale and Emmentaler Panade
Ingredients
  • 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
  • ½ TEASPOON GRATED NUTMEG
  • 4 OUNCES EMMENTALER CHEESE OR GRUYÈRE CHEESE, SHREDDED (1 CUP)
  • 3 CUPS LOW-SODIUM CHICKEN BROTH
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