Kale and Mushroom Strata
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(4)
Ingredients
10 servings
- 2 tablespoons olive oil
- 1 yellow onion (or shallot, sliced)
- 16 ounces wild mushrooms (trimmed and sliced)
- Kosher salt and freshly ground pepper
- 16 ounces dinosaur kale (stemmed and cut into pieces)
- 8 cups cubed bread (cut or torn into 1 inch pieces)
- 2 cups Gruyere Cheese (shredded)
- 1/2 cup parmesan cheese (grated)
- 10 eggs
- 2.5 cups half and half (or heavy cream or milk)
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Preparation
Step 1
Toast the bread for 10-15 minutes to dry it out.
Step 2
In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil. Add the onion and mushrooms and season with salt and pepper and cook, stirring occasionally, until soft, about 15 minutes
Step 3
Add the kale to the onion and mushroom mixture, season with salt and pepper and cook, stirring, until wilted, 4-6 minutes, put the lid on for faster wilting, adding more oil as needed
Step 4
In a large bowl, add the toasted torn bread. Mix together the eggs, half and half, cheeses, salt and pepper and stir. Add to the bread mixture followed by the vegetables. Transfer back to the Holly Le Creuset Dutch Oven. Cover with lid and refrigerate for at least 2 hours or up to 12 hours
Step 5
Preheat an oven to 350°F
Step 6
Remove the lid from the baking dish and bake for 45-60 minutes until the top is browned and the strata is cooked through. If the top gets too brown, put the Le Creuset lid on and continue to bake. Remove from the oven, let cool slightly and then serve
Step 7
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