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, Protein Plus

2 Servings, 740 Calories/Serving

45 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 minerality that balances the richness of the eggs and the cheese. The strata can be baked in any straight-edged gratin dish, loaf pan, or deep skillet.

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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 to 2 shallots
  • ¼ pound kale
  • 5 ounces baby spinach
  • 3 pasture-raised organic eggs
  • ¾ cup milk
  • 2 teaspoons whole-grain mustard
  • Pinch of nutmeg
  • 1½ ounces grated Swiss cheese
  • 1 ounce grated Parmesan
  • Fresh flat-leaf parsley
  • 1 ounce roasted almonds
  • 2 teaspoons sherry vinegar

Nutrition per serving

Calories 740, Total Fat 29g (37% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 300mg (100% DV), Sodium 1200mg (52% DV), Total Carb. 84g (31% DV), Fiber 7g (25% DV), Protein 37g
Contains: Milk, Eggs, Tree Nuts, Wheat


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

Wash produce before use


Toast the bread

Heat the oven to 400°F.
  • Tear the ciabatta into 1-inch pieces.
Spread the ciabatta pieces on a sheet pan in an even layer and toast in the oven while it heats until the bread is crisp but still soft, 4 to 5 minutes. While the bread toasts, start the kale and spinach.


Cook the kale and spinach

  • Peel and thinly slice the shallot.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots, season with salt and cook until softened, 4 to 5 minutes. Add the kale and spinach and cook, stirring occasionally, until the leaves are softened and most of the liquid is evaporated, 4 to 5 minutes.


Make the strata

In a bowl, beat the eggs, milk, mustard, and nutmeg until smooth. Stir in the ciabatta and the kale-spinach mixture. Let stand until the ciabatta has absorbed most of the custard.


Bake the strata

  • Butter or oil a baking dish.
Spoon half the strata mixture into the dish and sprinkle with half the Swiss cheese and half the Parmesan. Repeat with the remaining strata mixture and cheeses. Bake, rotating the dish halfway through, until puffed and brown, 20 to 25 minutes. While the strata bakes, make the salad.


Make the parsley salad

  • Strip the parsley leaves from the stems.
  • Coarsely chop the almonds.
In a small bowl, combine the parsley leaves and almonds. Just before serving, toss the parsley mixture with the vinegar and a splash of olive oil, and season to taste with salt.


Spoon the strata onto individual plates and serve with the parsley salad alongside.