Preheat oven 350 F.
Cut up or rip the bread into small cubes, and set aside in a large bowl. Prep your veggies.
Meanwhile, heat a large skillet over medium.
Add butter, onion and garlic and cook for about 30 seconds, until fragrant.
Add carrots, pepper, celery, a dash of salt and pepper and cook for about 5-7 minutes.
Add greens and cook another 2-3 minutes.
Remove from heat and add all of your veggies into your bread bowl and mix.
Fold whisked eggs into bread bowl, along with your Herbes de provence and season with salt and pepper accordingly.
Take the vegetable broth and slowly add to the bread until the bread is moistened (you may not need to use all of the broth, go slow). *If you add too much broth the stuffing will come out very moist.
Add your stuffing to a casserole dish and cover and bake for 35 minutes.
Remove the cover and bake for an additional 10-15 minutes, until the bread has dried enough and the top is golden and a bit crispy.