Ingredients
½ loaf bread, cut into 1-inch cubes
3 Tbsp plus 2 Tbsp, olive oil
1 shallot, diced
6-8 cloves garlic, minced
1 leek, finely chopped
½ bunch asparagus, cut in 1 inch pieces
1 cup peas
½ bunch chard, chopped (spinach or kale would work great too)
⅓ cup white wine (optional)
1 Tbsp thyme, dried
¼ cup fresh basil, chopped
¼ tsp pepper
¼ tsp plus 1/4 tsp salt
Preparation
Preheat oven to 350°F. In a large bowl, toss the bread cubes with 3 tablespoons olive oil and ¼ teaspoon salt. Place bread cubes on on baking sheet and toast in oven for 15 minutes, or until they are golden and crunchy. Set aside. Heat 2 tablespoons olive oil over medium low in a large, deep sauté pan. Sauté shallot and garlic for 5 minutes Add leeks, asparagus and 1 tablespoon water. Cover, turn heat up to medium, and cook for 1 minute. Add peas. Cover and cook for 1 minute. Add spinach. Cover and cook for 2 minutes. Add white wine. Cover and cook for 2 minutes. Add thyme, basil, pepper and salt. Place the toasted bread crumbs in a large bowl. Combine with vegetable mixture and all the pan juices. Stir and serve.
