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

Directions

1. 1.

   Position rack in center of oven and preheat to 375°F. Cut bottom crust and short ends off bread and discard. Cut bread into 3/4- inch cubes; place in large bowl. Whisk oil and pressed garlic clove in small bowl. Add to bread cubes; toss to coat. Spread bread cubes in single layer on large rimmed baking sheet; sprinkle with salt and freshly ground pepper. Bake until slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return to same large bowl.

2. 2.

   Generously butter 13 x 9 x 2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium heat.

3. 3.

   Add pine nuts; stir until golden, about 2 minutes. Add to bowl with bread cubes. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until brown, about 10 minutes. Add mustard greens, thyme, and minced garlic; sauté until greens are wilted and tender, 3 to 4 minutes. Transfer to bowl with bread cubes. Add 2 cups stock to same skillet; boil until reduced to 1 cup, about 5 minutes. Pour stock over bread mixture and toss. Mix in currants and lemon peel. Season with salt and freshly ground black pepper. Transfer stuffing to prepared baking dish. DO AHEAD: Can be made 6 hours ahead. Cover; chill.

4. 4.

   Preheat oven to 350°F. Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes. Let stand 5 minutes and serve.