Kale Dressing

Name: Kale Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 dried chile de árbol, broken in half; 118 milliliters dry white wine; 2 larges eggs, beaten to blend; 355 milliliters minced fennel; 2 Tbsps fennel seeds; 2 Tbsps fresh thyme leaves; 3 garlic cloves, thinly sliced; 10 servings Slow-Cooked Tuscan Kale; 10 servings Kosher salt and freshly ground black pepper; 177 milliliters extra-virgin olive oil, divided; 355 milliliters minced onions; 2 sprigs rosemary; 828 milliliters low-sodium chicken or turkey broth; 59 milliliters (1/2 stick) unsalted butter; 907 grams country-style white bread, crusts removed, torn into 1 pieces

Kale Dressing might be just the side dish you are searching for. This recipe makes 10 servings with 472 calories, 11g of protein, and 25g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have butter, rosemary, bread, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 400°F. Using your hands,toss bread in a large bowl while drizzlingwith 1/2 cup oil, squeezing bread to help itabsorb oil.

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Bread

Cooking Oil

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Bowl

Oven

Spread out on 2 rimmed bakingsheets, dividing equally; set aside.

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Spread

Toast bread, stirring often and rotating baking sheets halfway through, untilcroutons are golden brown and crisp on theoutside but still a little soft inside, about20 minutes.

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Toast

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Baking Sheet

Let cool; return to large bowl.

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Bowl

Meanwhile, toast fennel seeds in a smallskillet over medium heat, shaking pan often,until seeds are fragrant and light gold,2-3 minutes.

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Fennel Seeds

Seeds

Toast

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Frying Pan

Let cool. Using a spice mill ora mortar and pestle, coarsely grind fennelseeds; set aside. Alternatively, crush seedsin a resealable freezer bag with bottom of aheavy skillet.

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Mortar And Pestle

Frying Pan

Heat a large skillet over medium heatfor 2 minutes.

Equipment you will use

Frying Pan

Add remaining 1/4 cup oiland butter. When butter is melted, addrosemary sprigs and chile; let sizzle inpan for 1 minute, then add crushed fennelseeds, fennel, onions, thyme, and garlic.Season with salt and pepper and sautéuntil vegetables are tender and lightlycaramelized, 6-8 minutes. Discard rosemarysprigs and chile.

Ingredients you will need

Salt And Pepper