Kale Dressing
INGREDIENTS
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2 pounds country-style white bread, crusts removed, torn into 1-inch pieces
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3/4 cup extra-virgin olive oil, divided
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2 tablespoons fennel seeds
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1/4 cup (1/2 stick) unsalted butter
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2 sprigs rosemary
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1 dried chile de árbol, broken in half
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1 1/2 cups minced fennel
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1 1/2 cups minced onions
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2 tablespoons fresh thyme leaves
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3 garlic cloves, thinly sliced
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Kosher salt and freshly ground black pepper
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Slow-Cooked Tuscan Kale (click for recipe)
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1/2 cup dry white wine
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3 1/2 cups low-sodium chicken or turkey broth
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2 large eggs, beaten to blend
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