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Creamy Ricotta & Lacinato Kale Strata Fill 1 Created with Sketch.

with Apple & Endive Salad

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

It doesn’t get much more satisfying than strata—a type of casserole that marries cubes of bread with eggs, cheese and milk, for a deliciously moist bite similar to that of a savory bread pudding. In this recipe, we’re adding lacinato kale sautéed with red chile flakes, for a layer of earthiness (and a touch of heat) to balance the richness of ricotta. A cold-weather salad of apple, endive and almonds rounds it all out with refreshing crunch.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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.

Cook the kale:
2 Cook the kale:

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.

Start the strata:
3 Start the strata:

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.

Bake the strata:
4 Bake the strata:

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.

Make the salad:
5 Make the salad:

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.

Plate your dish:
6 Plate your dish:

Garnish the baked strata with the remaining chives. Divide between 2 dishes. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

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.

2 Cook the kale:

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.

Cook the kale:
Start the strata:
3 Start the strata:

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.

4 Bake the strata:

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.

Bake the strata:
Make the salad:
5 Make the salad:

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.

6 Plate your dish:

Garnish the baked strata with the remaining chives. Divide between 2 dishes. Serve with the salad on the side. Enjoy!

Plate your dish: