We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Creamy Ricotta & Lacinato Kale Strata
with Apple & Endive Salad
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 730 Cals/serving
-
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.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered