Kale Swiss and Mushroom Strata

Ingredients

• 1 loaf hearty bread
• 2 Tbsp butter
• 2 cloves garlic, minced
• 8 oz. mushrooms
• Pinch salt and pepper
• 8 oz. chopped kale
• 8 oz. Swiss cheese, shredded
• 6 large eggs
• 1.5 cups whole milk
• 1 Tbsp Dijon mustard
• 1/8 tsp ground nutmeg
• 1/4 tsp salt

Directions

1. Start this the day before you plan to bake it, since the assembled strata needs an overnight chill. Heat the oven to 300ºF. Pull the bread apart into rough 1/2 to 1-inch pieces, then scatter them across a large baking sheet. Toast the bread for 20 minutes, tossing it 1 time partway through, so it dries out a little without turning into croutons.
2. While the bread is in the oven, cut the mushrooms into slices. Put them in a large skillet with the butter, minced garlic, and a pinch of salt and pepper. Cook over medium heat until the mushrooms have given off their liquid and started to take on color, about 5-7 minutes.
3. Transfer the mushrooms out of the skillet, then put the kale into that same pan with a couple tablespoons of water to help it soften. Cook just until the kale has wilted, about 2-3 minutes.
4. Grease the inside of a 3 quart casserole dish with butter or non-stick spray. Arrange half of the dried bread pieces across the bottom, followed by half of the mushrooms, half of the kale, and half of the Swiss. Tuck the toppings down among the bread a bit, then build the same layers again with what remains.
5. Whisk the eggs, milk, Dijon, nutmeg, and 1/4 tsp salt in a large bowl. Pour the custard evenly over the strata, moving around the dish so it lands across the whole surface instead of in 1 spot. Cover the dish and chill it for 8-24 hours.
6. The next day, take the strata out of the refrigerator and leave it at room temperature for 30 minutes. Heat the oven to 350ºF. Bake for 50 minutes, until the center registers 160ºF and the surface is a rich golden brown.
7. Rest the strata for 10 minutes before cutting it into 6 pieces and serving.