Take-out Tuesday, Savory Swiss Chard Strata

Do you ever make strata? You know, bread cubes, eggs, milk and cheese?

swiss chard strata thepaintedapron.com

It’s a fast and easy dish that is impressive, and can be made a zillion different ways

swiss chard strata 1 thepaintedapron.com

I needed a side dish for some meat the guys were grilling and didn’t have any potatoes…then I spied a package of lovely onion poppy seed rolls sitting in my bread basket

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A little fresh Swiss chard and Asiago cheese might just make a different and tasty dish!

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Cut the middle red stems from the chard leaves and slice the greens into ribbons

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Saute the leaves quickly in oil.  They will wilt down like spinach in just a few minutes.  Add garlic and cook one more minute until you can smell the garlic and set pan aside

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Cube bread and place half in greased baking dish

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Top with Swiss chard, spreading it into an even layer

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Cover with 1/2 of cheese then top with remaining bread and cheese

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At this point I decided to add some crispy bacon that was conveniently in the fridge,  so I tucked it in under the top layer of bread~ chicken, turkey, sausage or ham would be fabulous too

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Ideally you would be more organized then I was  add the bacon in the middle before adding the top layer

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Pour the egg, milk mixture in and push down bread cubes to submerge partially, adding more milk if needed.  Top the whole thing off with a drizzle of cream, just for ensured moisture

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At this point cover the dish and refrigerate it overnight or until later for baking.  It needs to have a little time to soak up the moisture before baking

Bake at 350 for 50-60 minutes until golden and set

swiss chard and bacon strata thepaintedapron.com

Savory Swiss Chard Strata

  • Servings: 6-8
  • Difficulty: easy
  • Print

10-12 large swiss chard leaves

4 large onion rolls*

1 Tablespoon unsalted butter

1 Tablespoon olive oil

2 cloves garlic, minced

4 eggs

1 1/2 cups milk

1/4 cup cream

salt and pepper

1/4 tsp dry mustard

4 oz Asiago cheese, grated

4-6 slices cooked bacon, optional

Rinse swiss chard leaves and pat dry.  Remove center red stem from chard leaves by cutting closely along edges.  Discard stems and chop leaves into ribbons.  Melt butter in a large skillet and add  a drizzle of olive oil.  Add chard ribbons and stir.  Cover for a minute or 2 to wilt chard down.  Stir.  Once chard is cooked, it will be reduced and soft like cooked spinach, add minced garlic.  Cook and stir for a minute or 2, just until garlic is fragrant.  Set aside.

Grease or spray a large baking dish.  Cut rolls into 1 inch squares and add 1/2 to bottom of dish in a single layer.  Cover bread evenly with cooked swiss chard.  Sprinkle with half of cheese, and bacon [optional].  Top with remaining bread cubes and cheese.

Beat eggs and 1 cup milk and season well with salt,  pepper, and mustard.  Pour evenly over contents of baking dish.  Add another 1/2 cup of milk if necessary to submerge bread.  Top with a drizzle of cream.  Cover and refrigerate for 2 hours or up to 24 hours.

Bake at 350 for 50-60 minutes.  Makes 6-8 servings

*use any kind of bread, focaccia, crossiants, challah, sour dough~ amount will depend on size of your dish.  Adjust eggs and milk too, adding more or less according to the size of your dish.  You want the bread to be mostly submerged to insure a moist result after baking.

strata with swiss chard and bacon thepaintedapron.com

Very easy, quite divine!

onion roll strata thepaintedapron.com

Use any kind of bread you like and add more protein for a complete meal.  Endless possibilities for cleaning out your fridge too~ add more milk or cream, or an additional egg or 2 depending on casserole size.   Just remember to refrigerate dish for a little while before cooking so the bread has a chance to absorb the liquid

Enjoy!

for another printable version of Savory Swiss Chard Strata click here

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Comments
5 Responses to “Take-out Tuesday, Savory Swiss Chard Strata”
  1. never made a strata, but think i need to start! this looks so incredible – perfect dish for brunch! pinning!! 🙂

    Like

  2. Lynn says:

    Sounds good! Swiss Chard would be a new food for me… I planted it one year and the rabbits really seemed to enjoy it:@)

    Like

  3. Mary says:

    I haven’t had strata in years Jenna! Love your flavor combination and the ‘make-ahead’ factor! Bacon makes everything better 🙂

    Like

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