Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts

Ingredients

• 4 tablespoons butter divided ()
• 0.3 cup currants dried
• 1 tablespoon thyme sprigs fresh chopped
• 2  garlic clove minced pressed
• 0.5 teaspoon lemon zest finely grated
• 2 cups chicken broth 
• 6 cups mustard greens red stemmed coarsely chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 cups onion chopped
• 0.3 cup pinenuts 
• 1 pound frangelico country-style
• 1 pound frangelico country-style

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Position rack in center of oven and preheatto 375°F.
2. Cut bottom crust and short endsoff bread and discard.
3. Cut bread into 3/4-inch cubes; place in large bowl.
4. Whisk oiland pressed garlic clove in small bowl.
5. Add to bread cubes; toss to coat.
6. Spreadbread cubes in single layer on large rimmedbaking sheet; sprinkle with salt and freshlyground pepper.
7. Bake until slightly crunchy,stirring occasionally, about 15 minutes. Coolslightly, then return to same large bowl.
8. Generously butter 13 x 9 x 2-inch glassbaking dish. Melt 1 tablespoon butterin heavy large skillet over medium heat.
9. Add pine nuts; stir until golden, about2 minutes.
10. Add to bowl with bread cubes.Melt remaining 3 tablespoons butterin same skillet over medium-high heat.
11. Add onions; sauté until brown, about10 minutes.
12. Add mustard greens, thyme,and minced garlic; sauté until greens arewilted and tender, 3 to 4 minutes.
13. Transferto bowl with bread cubes.
14. Add 2 cups stock to same skillet; boiluntil reduced to 1 cup, about 5 minutes.
15. Pour stock over bread mixture and toss.
16. Mixin currants and lemon peel. Season with saltand freshly ground black pepper.
17. Transferstuffing to prepared baking dish. DO AHEAD: Can be made 6 hours ahead. Cover; chill.
18. Preheat oven to 350°F.
19. Bake stuffinguncovered until heated through andstarting to brown on top, 20 to 30 minutes.
20. Let stand 5 minutes and serve.
21. Bon Appétit