Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 large red onion (minced)
  • 3 cloves garlic (minced)
  • 3 cups chopped kale
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes
  • 1 teaspoon butter
  • 8 cups french bread (cubed)
  • 2 cups finely grated gruyere
  • 2 cups finely grated white cheddar
  • 1 cup finely grated parmesan
  • 8 large eggs
  • 2 cups milk
  • 3 tablespoon dijon mustard

Instruction

  • Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds more. Add the kale and let it cook until it has wilted. Add the salt, pepper, and chili flakes, stir to combine, then remove the pan from the heat.
  • Butter the bottom of a 12"x9" baking dish. Add ⅓ of the bread cubes then top with ⅓ of the kale mixture and ⅓ of each of the cheeses. Repeat 3 times, reserving a small handful of cheeses.
  • Whisk the eggs, milk, and dijon mustard in a medium-sized bowl. Slowly and carefully pour the mixture over the bread. The baking dish will be very full so you will need to go slow enough to give the eggs and milk time to soak into the bread. Top the strata with the remaining handful of cheese then cover tightly with aluminum foil. Either bake right away or refrigerate the strata for up to 1 day.
  • If you have refrigerated the strata remove it from the fridge. Preheat the oven to 350 degrees. Bake the strata for 45-55 minutes, or until it is puffed, browned, and set in the center. Let it stand for 10 minutes before serving.