Strata with Sausage and Greens

By • December 10, 2013 • 10 Comments



Author Notes: I love strata not only because it's a "kitchen sink" dish that lets you use up lots of things that may be lying around (slightly wilted greens, random nubs of cheese), but also because it always look so lovely, and you can serve it right from the pan. You also do all the assembly the night before, and then just bake it before you're ready to eat.Merrill Stubbs

Serves 8

  • Unsalted better (for the baking dish)
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausages
  • 1 cup finely chopped shallots
  • 1 large bunch kale, spinach, or chard, stems removed, washed, dried and roughly chopped (about 6 cups)
  • Salt
  • 6 large eggs
  • 1 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 6 1/2 cups cubed stale bread (3/4-inch)
  • 3/4 cups grated Gruyere
  • 1/2 cup grated Parmesan
  • 1/2 cup grated Pecorino
  1. Generously butter a 3-quart baking dish and set aside. Heat the olive oil in a large, heavy sauté pan over medium heat and add the sausages. Sauté until browned and cooked through, about 7 minutes. Remove the sausages to a cutting board and let them cool a bit. Chop the sausages roughly and set aside.
  2. Add the shallots and a generous pinch of salt to the pan. Cook, stirring occasionally, until the shallots are soft, about 5 minutes. (If they start to brown, turn down the heat.)
  3. Add the greens to the pan, along with another big pinch of salt, and cook until they are just wilted but still bright green, 2 to 3 minutes. Set the pan aside, off the heat.
  4. In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg and pepper until smooth.
  5. To assemble the strata, spread half of the bread cubes over the bottom of the baking dish. Top with half of the sausage, and then spread half the greens over the sausage and bread. Sprinkle half of each of the cheeses evenly over the greens. Repeat with a second layer of each of the remaining ingredients. Carefully pour the egg mixture over everything in the dish. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
  6. Take the strata out of the refrigerator 30 minutes before baking. Heat the oven to 350 degrees F, uncover the strata and bake it for about 45 minutes, until golden brown and cooked through (you can test it with a toothpick, or jiggle it to make sure the egg is set). Let the strata cool for about 5 minutes before serving.
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Comments (10) Questions (2)

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Princess

3 months ago Princess M

could I use bacon in this instead of sausage?

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5 months ago Angie C

This looks like a good way to use up my sourdough bread that I made...

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7 months ago Karen

This was extraordinarily good! Perfect for Xmas brunch, made everyone happy!!!

Open-uri.10067

7 months ago Hina Khokhar

We don't eat pork and are restricted to halal meats otherwise. To that end, it's really hard to find halal sausage. Do you think seasoned sauteed beef would be an acceptable substitute?

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3 months ago beekeeper

Seasoned beef or goat, should be fine with this.

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8 months ago morgan

should i freeze the strata after making, after sitting over night or after baking? or is this not a freezable dish?

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

If you're going to freeze it I'd bake it first, and then reheat it completely in a 350-degree oven (covered first, and then uncovered to crisp it up a little).

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8 months ago PaigeBakes

Oops! I'm just seeing the "refrigerate overnight, or for at least 6 hours" bit and I don't have more than a half hour…how do you think this will affect the dish?

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8 months ago Anupama

Wow its delicious

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!