This is a great recipe to help clean out your freezer of last years (or a few years ago) sausage and all that stale old bread on your counter at the same time.

Add in that wilted kale from the back of your fridge and you’ve got a filling brunch that uses up all those scraps you don’t want to go to waste. You could also use plain ground meat in place of sausage, just make sure to up the seasoning quite a bit and maybe add a few herbs (fresh or dried) if you’ve got them. And feel free to sub out the kale for broccoli, or spinach, or whatever else is taking up space in your crisper.

Sausage and Kale Strata

Sausage and Kale Strata

Yield: 4

This is a bit like a quiche and some holiday stuffing had a fling and along came a weird hybrid casserole. 

Ingredients

  • 2 Tbsp butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 sausages (any sort, really), casing removed
  • 1 bunch kale, de-stemmed, well washed and coarsely chopped
  • 4 eggs, beaten
  • ¼ cup milk
  • Salt and pepper to taste
  • 4 cups cubed old bread
  • 2 Tbsp grated parmesan cheese

Instructions

  1. Set oven at 350ºF and grease a pie pan. In a skillet over medium high heat melt the butter, then add onion and garlic. Cook until beginning to soften, about 4 minutes, then add sausage using a spoon to break up the big pieces. Once the sausage has browned add the chopped kale and ¼ cup of water. Cover and set heat to medium low, cook for 5 minutes then remove lid and cook until all the liquid in the pan has evaporated.
  2. In a large bowl whisk together eggs and milk and season to taste with salt and pepper. Add the cubed bread to the egg mixture and mix together until bread is evenly coated. Add the kale and sausage mixture, and mix again. Place in greased pie dish and top with grated parmesan cheese.
  3. Bake for 15 to 20 minutes or until top has browned and sides begin to crisp.

Notes

Old bread soaking in eggs and milk