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Creamy Ricotta & Lacinato Kale Strata
with Apple & Endive Salad
40 MIN
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories730 Cals (est.)
fresh
ingredients
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!
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