Herbed Kale Strata
Got bunches of kale? This is your recipe! (P.S. it can be made ahead!)
Prep Time: 30 minutes Refrigeration Time: 30 min – 8 hours Bake Time: 60 minutes
WHAT YOU NEED:
1-2 bunches kale (about 1 lb.), rinsed, tough stems removed and roughly chopped
2 - 3 Tbsp. olive oil
1 onion, chopped
6 cups bread cubes (about 6 oz. firm white Italian or French bread, cut 1- inch cubes)
2 Tbsp. Dijon mustard
Zest of 1 lemon
1 tsp. salt (optional or to taste)
½ tsp. freshly ground black pepper
1-2 Tbsp. dried herbs (eg, thyme, tarragon, oregano etc.) or ¼ cup chopped fresh herbs
8 eggs
2-1/2 cups lowfat milk
1-1/2 cups (about 4 - 6 oz.) grated cheese such as cheddar, Gouda, Gruyère, etc.
MAKING IT:
Heat 1 Tbsp. olive oil in a large sauté pan over medium-high heat until it shimmers. Add onion and cook until soft. Add remaining olive oil to the pan; then add kale. Sauté greens for approximately 5 - 7 minutes, until wilted, and excess liquid has evaporated. Remove pan from heat.
In a large bowl, add mustard, lemon zest, salt, pepper, herbs, eggs and milk; whisk until well blended.
Place bread cubes in 1.5 - 2 quart baking dish. Top bread cubes with cooked kale and grated cheese. Gently toss mixture until blended. Pour egg- milk mixture over bread-kale mixture. Gently press down bread cubes into liquid. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Preheat oven to 375◦F. If the dish has been in the refrigerator more than 30 minutes, let dish come to room temperature for 15 minutes before baking. Bake uncovered for about 60 minutes or until center reads 160◦F. Allow to cool for 10 minutes before serving.
Makes 4 main dish servings, 1-1/2 cups each; 6 side dish servings, 1 cup each. Serve with grated Parmesan cheese to sprinkle over top if desired.
NUTRITION:
Nutrition Information per serving (about 1 cup): 380 Calories; 19g Total Fat; (7g Sat Fat; 0g Trans Fat); 260mg Cholesterol; 400mg Sodium; 27g Total Carb; 3g Fiber; 8g Sugars (includes 1g Added Sugars); 22g Protein; 150% DV Vitamin A; 15% DV Vitamin D; 30% DV Calcium; 10% DV Iron; 10% DV Potassium
