Hearty Greens Strata

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.

Share this post

Magazine Search

Sign up for our monthly newsletter


Recent Recipes articles:

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

More recent articles:

Flu prevention starts with three simple words: Wash your hands.
October 6, 2015
How to turn out a gourmet meal without leaving your desk
September 23, 2015
Delicious figs bring summer’s sweetness to fall
September 20, 2015
How farming became a second career for the owners of Bear Track Farm
September 18, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Why your workplace needs a professional organizer
August 31, 2015
Getting ready for the marathon should be half the fun
August 25, 2015
Simple lunch solutions for office kitchens
August 25, 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.