I have become a BIG fan of strata dishes over the last couple of years. They are easy, delicious and can be served breakfast, lunch or dinner. I also love kale, so this dish was a happy marriage in my world. I easily halved the recipe and it came out beautifully. Leftovers are delicious, so it may be worth making the full recipe to have for lunch later in the week.
Sourdough Kale Strata (serves 8):
2 TBSP olive oil
1 large shallot, finely chopped
1 bunch of kale, washed, stemmed and torn into bite-size pieces
1/4 tsp. salt
2 cups milk
1/4 tsp. ground pepper
4 cups sourdough bread, torn into bite-size pieces
1 1/2 cups shredded gruyere cheese, divided
Heat oil in large skillet over medium heat. Add shallots and sauté 2 minutes. Add kale and salt and cook for another 2 minutes. Set aside.
Whisk together eggs, milk, and pepper in large bowl.
Coat a 9×13 (or equivalent) baking dish with cooking spray. Add kale mixture, torn bread and 1 cup cheese. Toss together and spread evenly over pan.
Pour egg mixture into dish and top with remaining 1/2 cup cheese.
Cover strata with aluminum foil and let stand 20 minutes or refrigerate overnight.
Preheat oven to 400°F (if refrigerated, let dish warm to room temperature BEFORE placing in oven). Bake 35 minutes, remove foil and continue baking 15 to 20 minutes until puffed and golden brown around edges. Let stand 5 minutes before serving.
Salud mis amigas! ¡Felíz nuevo año!