Savory Swiss Chard Strata
Ingredients
- 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
Instructions
- 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
Notes
*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.