Kale and Gruyère Strata

Ingredients

3/4 loaf or about 1/2 pound day-old bread


4 eggs

2 cups whole milk

1⁄4 tsp dry mustard

salt and pepper to taste

4 oz coarsely grated Gruyère cheese

1/4 cup chopped fresh parsley

2 tsp olive oil

1 medium onion diced

1 clove garlic minced

pinch red pepper flakes

1/2 pound Lacinato kale, stems removed and leaves cut into ribbons

1/4 cup Parmesan cheese

1. Preheat over to 350 degrees. Cut bread into 1 inch cubes to loosely fill an 8-inch soufflé dish or 2-quart baking dish.

2. In a large mixing bowl, whisk together the eggs and the milk. Add the dry mustard, salt and pepper. Stir in the bread cubes and combine until bread is thoroughly moistened. Stir in the grated Gruyère cheese and chopped parsley and set aside. 

3. In a sauté pan over medium heat, add enough olive oil to lightly coat the bottom. Add the onions, garlic and red pepper flakes and cook until softened. Add the kale and a sprinkle of salt. Reduce the heat to medium-low, cover and cook until kale is tender. 5 to 10 minutes. Add a little water to the pan if it dries out.

4. Butter the baking dish and place half the bread mixture in the prepared dish. Top with the kale and onion mixture. Finish with the remaining bread mixture. Sprinkle the grated Parmesan cheese over the top. Bake for 45 minutes or until the strata is set and lightly browned. Let it rest a few minutes before serving.