HERBS AND RYE RECIPES

Steps:

• Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.
• Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
• Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
• Do Ahead: Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.

Steps:

• Preheat oven to 350°F. Arrange bread pieces on a large rimmed baking sheet. Bake until toasted and crisp, about 10 minutes. Let cool 5 minutes. Transfer to a large bowl. 
• Heat oil in a large nonstick skillet over medium. Add onion, carrot, and celery. Cook, stirring often, until crisp-tender, about 5 minutes. Add herbs. Cook, stirring constantly, until fragrant, about 1 minute. Add kale, and cook for 1 minute. Add water; cover and cook until kale is tender, about 2 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Remove from heat; stir in salt and pepper. Cool slightly; transfer to bowl with bread. 
• Stir together broth and eggs in a medium bowl. Pour over bread mixture. Toss to coat; let stand 5 minutes. Transfer to an 11x7-inch baking dish coated with cooking spray. Bake at 350°F until crisp and golden brown on top, about 20 minutes.