Creamy Kale Matzo Strata Recipes

CREAMED KALE

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CREAMY KALE SALAD

Steps:

• Mix kale, red onion, and raisins in a large bowl.
• Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

DELICIOUS CREAMED KALE WITH MUSHROOMS

Steps:

• Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

CHEESY KALE AND MUSHROOM STRATA

Steps:

• Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
• Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
• Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
• Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
• Do Ahead
• Strata can be baked 3 days ahead. Let cool completely; cover and chill.

CREAMY KALE MATZO STRATA

Steps:

• Melt the butter in a large sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.
• Butter a 9x13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.
• Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours or overnight.
• About an hour before serving time, preheat the oven to 350ºF. Remove the casserole from the refrigerator and bake the casserole, uncovered, for about 45 minutes, or until golden brown.

GARLICKY CREAMED KALE

Steps:

• Prepare the kale by removing the center stems and tearing the leaves into bite-size pieces. Set a large pot of water over high heat and bring to a boil. Season generously with salt. When it returns to a boil add the kale. Stir well so it cooks evenly. When it turns bright green and becomes tender, 10 to 12 minutes, remove and drain in a colander.
• To a high-sided saute pan over medium heat, add the butter and garlic. Stir in the cream with some salt and pepper. Set over high heat and bring to a simmer. Cook until the cream reduces by half, 6 to 7 minutes. Once reduced, add the kale, Parmesan, nutmeg and more salt and pepper and bring back to a simmer so the kale is heated through and the Parmesan has melted. Stir to coat everything evenly. Taste and season again if needed.

BACON AND KALE STRATA WITH SUNDRIED TOMATOES

Steps:

• Butter a 9-by-13-inch baking dish.
• Put the bacon in a large cold skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside.
• Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving.