- 4
- 35 mins
- 75 mins
Ingredients
- 8 oz. multigrain bread, torn into chunks
- 4 oz. diced pancetta (can substitute bacon)
- 2 Tbsp. olive oil, divided
- 1 (8 oz.) bunch kale, stemmed and roughly chopped (4 cups)
- 1/2 cup thinly sliced shallots
- 1 Tbsp. minced garlic
- 1/4 tsp. crushed red-pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. sherry vinegar
- 1-1/2 cups unsalted chicken stock, divided
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 3/4 cup golden raisins, divided
- 2 large eggs
Preparation
Step 1
1. Preheat over to 300 degrees. Spread bread chunks in an even layer on a rimmed baking sheet. Bake until dry and slightly toasted, 12 to 14 minutes. Remove from oven; transfer bread to a large bowl. Increase oven temperature to 350 degrees.
2. While bread bakes, cook pancetta in a 10 inch skillet over medium, stirring occasionally, until crisp and browned, about 8 minutes. Remove with a slotted spoon and add to bread in bowl. Add 1 tablespoon oil to skillet. Add kale and cook stirring occasionally, until wilted and tender, about 10 minutes. Add shallots, garlic and crushed red pepper and cook, stirring often until shallots are tender, 2 to 4 minutes. Sprinkle with salt and black pepper and stir in vinegar. Cook until vinegar is absorbed, about 1 minute. Add d1 cup stock, stirring and scraping bottom of skillet to release browned bits. Transfer vegetable mixture to bowl with bread; add parsley and 1/2 cup raisins.
3. Whisk together eggs and remaining 1/2 cup stock in a bowl until combined; stir into bread mixture. Wipe skillet clean with a paper towel; add remaining 1 tablespoon oil to skillet and swirl to coat. Transfer bread mixture to skillet, Cover tightly with aluminum foil.
4. Bake at 350 degrees until set, about 30 minutes. Remove foil and bake until slightly crispy on top, about 10 more minutes. Remove from oven and let stand until set, about 10 minutes. Sprinkle with remaining 1/4 cup raisins; garnish with parsley. Serve hot or at room temperature.