Serves 8
40 minutes preparation time, plus 8 hours for refrigerating
45-55 minutes baking time
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
6 cups fresh chopped kale
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 teaspoon freshly grated nutmeg
3 cups whole milk
9 large eggs
Most of 1 standard-sized baguette, cubed (about 12 cups), divided
Approximately 6 ounces Gruyere, shredded (about 2 cups), divided
1 cup grated parmesan, divided
Heat the oil over medium heat in a large saute pan. Add the onion and garlic and cook until the onion is tender, 6 to 7 minutes. Add the chopped kale and cook until the kale wilts completely, about 5 minutes. I actually love my kale a bit browned. If you do too, let the kale go longer until it has browned in parts. Remove the pan from the heat and mix in the 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg.
In a large bowl, mix together the milk and eggs. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Oil a 9-by-13 inch baking pan. Spread one third of the bread cubes into the pan. Add one third of the kale and one third of each of the cheeses. Repeat with two more layers until you have used all the ingredients, ending with the cheeses.
Pour the milk mixture over the pan evenly. Wrap the pan tightly with plastic wrap and refrigerate for at least 8 and up to 24 hours.
When you are ready to bake the strata, remove it from the oven and let it sit at room temperature for 30 minutes before baking it. Preheat the oven to 350 degrees. Bake the strata until it is puffy, golden brown and irresistible looking, 45 to 55 minutes.
Get it while it's hot.