- 5 cups cubed sourdough bread
- 1/ 3 cup plus 1/4 cup extra virgin olive oil, divided
- 3 cloves garlic, roughly chopped
- 1 cup diced yellow onion
- 1 bunch swiss chard, coarsely chopped (about 6 cups)
- 1 (15 ounce) can cannellini beans
- 1/ 4 cup vegetable stock, or water
- 1/ 2 cup finely grated pecorino cheese
- Salt and pepper, To Taste
Preheat the oven to 300°F.
In a large bowl, toss the bread cubes with 1/3 cup olive oil. Spread onto a sheet pan large enough to hold cubes in a single layer, and bake until dry and lightly browned, about 30 minutes*. Toss croutons and rotate the pan halfway through baking.
While croutons are baking, heat remaining 4 tablespoons of olive oil in a large oven-proof skillet over medium high heat. Once the oil is shimmering, add the onions and a generous pinch of kosher salt and cook until softened but not browned, about 10 minutes. Add the garlic to the pan and continue to cook until garlic begins to brown. Add the Swiss chard and sauté until wilted, about 5 minutes.
Add stock or water along with beans, and simmer for 5 minutes until liquid is slightly thickened but not completely evaporated.
Add the croutons and 1/2 cup cheese and toss thoroughly to combine with the greens and beans. Taste for seasoning and add any additional salt and black pepper, if desired. Place pan in the oven for 20 minutes, or until cheese is browned and bubbling. Serve immediately or at room temperature.
Keep leftovers in the fridge for up to 3 days. *Stale bread will dry out and brown more quickly than fresh bread, so keep an eye on the oven to prevent burning but make sure you thoroughly dry out the croutons.