Spinach and kale strata with parsley salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spinach and kale strata with parsley salad

Spinach and kale strata with parsley salad

Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

35 Minutes

Essentially a savory bread pudding, strata makes a terrific supper or brunch dish. Most of the time we think of parsley as an herb, but it’s a lovely salad green, too, with a bright minerality that cuts right through the richness of the eggs and the cheese.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 ciabatta rolls
  • 1-2 shallots
  • 4 ounces dino kale
  • 5 ounces baby spinach
  • 3 eggs
  • ¾ cup milk
  • 2 teaspoon whole-grain mustard
  • 1/8 teaspoon nutmeg
  • 1½ ounces grated Swiss cheese
  • 1 ounce grated parmesan
  • Large bunch parsley
  • 1 ounce toasted almonds
  • 2 teaspoons sherry vinegar

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Toast the bread; prep the shallots and kale

Heat the oven to 400°F.
Tear the rolls into roughly 1-inch pieces. Spread the pieces on a sheet pan and toast in the oven until crisp but still soft, about 5 minutes.
  • Meanwhile:
  • Peel and thinly slice the shallots.
  • Wash and coarsely chop the kale.

2

Cook the kale and spinach

In a 12-inch frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots, season with salt and cook until softened, about 5 minutes. Add the kale and the spinach, reduce the heat to medium and cook, stirring occasionally, until almost all the liquid has evaporated, about 5 minutes.

3

Mix the custard; make the strata

In a large mixing bowl, whisk the eggs, milk, mustard and nutmeg until well blended. Add the toasted pieces of the rolls and the kale mixture to the custard and, with a wooden spoon or a spatula, stir to combine. Let stand until the rolls have absorbed most of the custard.

4

Bake the strata

Butter or oil a 9x5-inch baking dish. Put half the strata mixture in the dish and sprinkle half the Swiss cheese and the parmesan on top. Repeat with the remaining strata mixture and the rest of the cheese. Bake until puffed and brown, 20 to 25 minutes.
While the strata bakes, make the salad.

5

Prep the parsley salad

  • Pick the parsley leaves from the stems. Discard the stems.
  • Chop the almonds.
  • In a small bowl, combine the parsley leaves and the almonds.

Serve

Just before serving, toss the parsley salad with the vinegar, a splash of olive oil and season with salt. Cut the strata in half, transfer to serving plates and serve the parsley salad alongside.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.