We like eating food as much as we like growing food...sometimes more! So we're excited to start sharing some recipes using our farm-fresh ingredients.
On the menu this week - a kale and mushroom strata. What is a strata, you might ask? It's basically a savory bread pudding - warm, melty, and cheesy with a crispy top crust. Perfect for brunch, as a side dish...or maybe just for whenever.
It's an especially useful dish when you haven't gotten around to eating your bread right away and it's a little stale; that staleness helps the bread soak up all of the milk and broth.
We used our handmade wood-fired loaf, but if you want to use another kind of bread that's okay too. For best results choose a nice rustic loaf with a good crust and a fluffy crumb.
Here's how to make it - if you want to make it for breakfast or brunch and you're short on time in the morning you can put it together the evening before and just pop it in the oven in the morning. It's both a lovely entree when paired with a side salad and a hearty side dish.
Kale and Mushroom Strata
- 1 loaf Shiloh Farm wood-fired loaf, cut into 1" cubes
- 1 tsp garlic powder
- 8 oz (1 small container) crimini mushrooms, washed and finely chopped
- 3.5 packed cups fresh kale, roughly chopped
- 3 cloves garlic, peeled and minced
- 1.5 cups half and half
- 1 cup chicken or vegetable broth
- 1 cup white cheddar (Aldi sells a delicious block!), finely grated
- 1 cup parmesan, shredded
- 1 tbsp fresh thyme (optional, but it adds great flavor)
- 6 large eggs
- salt + pepper to taste
Toss the bread cubes with 1/2 cup of the half and half and garlic powder and set aside
Preheat the oven to 350 degrees fahrenheit.
In a large skillet, heat enough olive oil on medium-high heat to coat the bottom of the pan generously. When it's hot, toss in the garlic and saute until it's lightly browned. Add the mushrooms and kale and saute with some salt and pepper until the kale is completely wilted. Remove from heat and set aside to cool for a minute.
In another bowl or large measuring cup, mix together the eggs, remaining half and half, and chicken broth, a pinch of salt + pepper, and set it aside.
Add the kale and mushroom mixture, white cheddar, parmesan, and fresh thyme to the bowl with the bread and toss until it's all well-combined, then put all of it into a greased 9x13 baking dish.
Pour egg, half and half, and broth mixture over all of it evenly and press the bread in to let it soak.
Pop it in the oven and bake for 40-50 minutes; it's done when the top is golden brown and any visible egg mixture is set, only slightly jiggly.
Remove it from the oven and let it cool a bit; it's best served hot! If you want to reheat leftovers it'll taste best heated up in the oven to crisp the top up. Enjoy friends!!