A delicious side dish any time of the year and not just for turkey or chicken. Feel free to use any other greens here. A hearty, whole-grain, ‘peasant-style’ bread will hold up best in this dish. You really want to use stock here, even if you use water and a bouillon cube.

1 loaf of bread, about 1 pound
2 T extra-virgin olive oil
2 garlic cloves, minced
4 T butter, divided, plus extra for greasing pan
1/3 c pine nuts, or chopped walnuts
2 c chopped onions
6 c coarsely chopped (stemmed) mustard greens
1 T chopped fresh thyme
1 c stock
1/3 c raisins or currants
1/2 t grated lemon peel
salt and pepper, to taste

1. Position a rack in the center of the oven and preheat to 350°F. Cut bread into 3/4-inch cubes. Put cubes in a large bowl.  Toss with olive oil. Sprinkle with salt and pepper. Toss again. Spread cubes on a baking sheet in a single layer. Bake for about 15 minutes, stirring once (if you remember), until the cubes are slightly crunchy. Cool some, then return to the large bowl. Keep oven on.

2. Butter a 13 x 9 x 2-inch baking dish.

3. Melt 1 T of the butter in a large skillet over medium heat. Add pine nuts or chopped walnuts and cook, stirring for a couple of minutes. Add to bowl with bread cubes. Melt remaining 3 T of the butter in the same skillet and saute onions for about 7 or 8 minutes, until they’re just starting to turn brown. Add mustard greens, thyme, and minced garlic and saute until the greens are wilted and tender, about 4 or 5 minutes. (Other greens may take longer, or lesser.)  Transfer onion greens mixture to bread cubes. Add the 1 c of stock to bowl and mix everything thoroughly. Mix in raisins and lemon peel, as well as some salt and pepper. Toss again.

4. Slide the contents of the bowl into the prepared pan. Smooth and even out. Bake, uncovered, for about 30 minutes, until heated through and starting brown on top. Let stand 5 minutes before serving.