Cheesy Kale and Mushroom Strata

Ingredients for Cheesy Kale and Mushroom Strata

• 375g sourdough or country-style bread, cut into 1 1/2" pieces (about 1675ml )

• 2 cucchiai di olio extravergine d'oliva

• 230g crimini mushrooms, sliced 1/4" thick

• 2 spicchi d'aglio, affettati sottilmente

• 1 cucchiaino di sale kosher, più altro

• 1/2 cucchiaini di pepe nero macinato fresco, più altro

• 2 tablespoons unsalted butter, divided

• 3 leeks, white and pale green parts only, halved lengthwise, sliced crosswise 1/4" thick

• 1 bunch curly kale, ribs and stems removed, leaves torn into 2" pieces

• 8 uova grandi

• 2 cucchiai di senape di Digione integrale

• 600ml di latte intero

• 160g Gruyère or Comté cheese, coarsely grated, divided

• 60g di Parmigiano, finemente grattugiato, diviso

Preheat oven to 177°C. 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 tablespoon butter in centre 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 tablespoon butter.

Whisk eggs, mustard, 1 teaspoon salt, and 1/2 teaspoons 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 centre, 35–40 minutes. Let cool slightly before serving.

Strata can be baked 3 days ahead. Let cool completely; cover and chill.

Avvertenza

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