Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 375°F. Wash and dry the fresh produce. Large dice the bread. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. Cut off and discard the root end of the endive; halve lengthwise and separate the leaves. Thinly slice the chives. Roughly chop the almonds. Quarter and deseed the lemon. Core and thinly slice the apple. Place in a bowl and top with the juice of 1 lemon wedge to prevent browning.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 2 tablespoons of water and cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste.
Crack the eggs into a large bowl and beat until smooth. Add the cooked kale, bread, cheese and half the milk (you will have extra milk); season with salt and pepper. Stir to thoroughly combine.
Transfer the strata mixture to a baking dish. Bake 12 to 14 minutes, or until browned and cooked through. Remove from the oven and let stand for 2 minutes before serving.
Just before serving, in a large bowl, combine the endive, apple, almonds, half the chives, the juice of the remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Toss to thoroughly combine and season with salt and pepper to taste.
Garnish the baked strata with the remaining chives. Divide between 2 dishes. Serve with the salad on the side. Enjoy!
Preheat the oven to 375°F. Wash and dry the fresh produce. Large dice the bread. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. Cut off and discard the root end of the endive; halve lengthwise and separate the leaves. Thinly slice the chives. Roughly chop the almonds. Quarter and deseed the lemon. Core and thinly slice the apple. Place in a bowl and top with the juice of 1 lemon wedge to prevent browning.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 2 tablespoons of water and cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the juice of 1 lemon wedge. Season with salt and pepper to taste.
Crack the eggs into a large bowl and beat until smooth. Add the cooked kale, bread, cheese and half the milk (you will have extra milk); season with salt and pepper. Stir to thoroughly combine.
Transfer the strata mixture to a baking dish. Bake 12 to 14 minutes, or until browned and cooked through. Remove from the oven and let stand for 2 minutes before serving.
Just before serving, in a large bowl, combine the endive, apple, almonds, half the chives, the juice of the remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Toss to thoroughly combine and season with salt and pepper to taste.
Garnish the baked strata with the remaining chives. Divide between 2 dishes. Serve with the salad on the side. Enjoy!
Tips from Home Chefs