CHEESY KALE AND MUSHROOM STRATA
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Provided by Deb Perelman
Categories Bon Appétit Casserole/Gratin Egg Breakfast Bread Mushroom Leek Kale Cheese Milk/Cream Dinner Brunch Small Plates Kid-Friendly Holiday 2018
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
- Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
- Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
- Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
- Do Ahead
- Strata can be baked 3 days ahead. Let cool completely; cover and chill.
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Rosielyn Remata
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great meatless option.
Mncedisi Phillip
[email protected]This strata is a great way to use up leftover bread. I used a loaf of sourdough bread and it turned out great.
Sandeep G
[email protected]I'm not a big fan of kale, but I loved this dish. The kale was cooked perfectly and it didn't have a strong flavor.
Shoumik saha Dhrubo
[email protected]This recipe is a little time-consuming, but it's worth the effort. The end result is a delicious and satisfying dish.
MD Mahfuj
[email protected]This strata is a great way to get your kids to eat their vegetables. My kids love it!
Sajan Tmg
[email protected]I love the combination of flavors in this dish. The kale and mushrooms are a great complement to the cheese and eggs.
Runchi Oli
[email protected]This is a great recipe for a make-ahead breakfast or brunch. It's also easy to transport, so it's perfect for potlucks or picnics.
Ohondah Victoria
[email protected]I made this recipe for a brunch party and it was a huge success. Everyone loved it.
Geneva Penn
[email protected]The strata was a little too dry for my taste. I think I would add more milk or cream next time.
James Finlay
[email protected]This dish is a great way to use up leftover kale and mushrooms. It's also a great vegetarian option.
zain baloch
[email protected]I love how easy this recipe is to make. I was able to throw it together in no time and it turned out great.
ijaz UlHaq
[email protected]This cheesy kale and mushroom strata was a hit with my family! The flavors were perfectly balanced and the texture was amazing. I will definitely be making this again.