Kale, Caramelized Onion and Apple Stuffing

Kale, Caramelized Onion and Apple Stuffing

Serves 8-10

Ingredients

• 1 lb 100% whole grain, bakery bread (I used the whole wheat Tuscan pane at Trader Joe's)

• 1/4 cup extra-virgin olive oil plus 2 tablespoons

• 1 large yellow onion, thinly sliced

• 4 garlic cloves, minced

• 1 teaspoon fennel seeds

• 1/4 teaspoon crushed red pepper

• 2/3 cup chopped pecans, toasted

• 2 medium apples

• 10 ounces chopped kale (or 1 bunch, stemmed and chopped)

• 2 1/2 cups low sodium vegetable broth

• 1 egg

Instructions

1. Preheat oven to 400 degrees.

2. Cut the bread into large cubes. Toss with 1/4 cup olive oil. Season with salt and pepper then spread evenly on a large baking sheet. Bake 15 minutes until golden and toasted.

3. Meanwhile, heat 2 tablespoons olive oil in a large skillet on medium heat. Add onion, garlic, fennel, red pepper and a pinch of salt. Cook, stirring every so often, until very tender and lightly caramelized, about 10-15 minutes. Add kale, a couple tablespoons of water, and cover. Reduce heat to medium-low. Stir every so often and add a few tablespoons of water if it starts to look dry. Cook until very tender, about 30 minutes.

4. In a large bowl, combine kale and bread cubes. Chop apples and add to the mixture along with the pecans. Season with salt and pepper. Spread evenly in a large baking dish. Whisk egg and vegetable broth together. Pour evenly over dressing. Cover with foil or a cover and bake at 400 degrees for 30 minutes. Remove cover and bake an additional 25-30 minutes until bread is golden and crisped on top.