Chard and Onion Panade

Chard and Onion Panade

My sister had made this for me once before, and I’ve never forgotten the texture or flavor. It starts off almost like a bread pudding (minus the egg and milk) but after nearly 3 hours the bread and broth have become one, sinking into each other, and becoming the most extraordinary texture. It's soft and rich and smooth and almost otherworldly. 

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