Hearty Greens Strata

Share this post

Recipe by Delilah’s Farm for The FruitGuys

1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion or shallot, in 1/4-inch dice
1–2 cloves garlic, minced
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 cups hearty greens (kale, chard, spinach, collards, etc.), coarsely chopped
4 cups slightly stale bread cut into 1-inch cubes (you can use any kind of bread, but if using a really dense bread you may need to add 1 egg and 1/2 cup of milk to the egg/milk mixture)
5 large eggs
1 1/2 cups milk
Pinch of nutmeg
1/4 cup grated Parmesan cheese


  • Preheat oven to 350 °F.
  • Heat oil and butter in a large skillet.
  • Add onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 2 minutes.
  • Add greens and cook until wilted, stirring often, about 3–5 minutes.
  • Meanwhile, whisk together eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
  • Place 1/2 of the bread in the bottom of an 8-cup baking dish that has been brushed with olive oil or melted butter.
  • Pour half of the egg mixture over this.
  • Top with the cooked greens and 1/2 of the grated cheese.
  • Put the rest of the bread on top and pour the rest of the egg mixture over it.
  • Press it down so that the bread absorbs the egg mixture.
  • Set aside for about 30 minutes so the bread soaks up the egg mixture.
  • Top with the rest of the cheese and bake until top is lightly browned and it’s cooked through, about 35–40 minutes.
  • To test, insert a sharp knife into the center.   It should come out clean.

Serves 4. Prep time, 15 minutes; cook time, 35–40 minutes.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.