Sourdough, Kale and Chorizo Strata

Make a stand out dish for your next brunch with this delicious strata! Usually brunch can be filled with lots of sweets like muffins and waffles so I find adding a savory dish to the mix really comes as a saving grace, not to mention a total crowd-pleaser.

I made this once for my dad who happens to be a self proclaimed kale hater and even he loved the dish. He was so used to kale being made into "chips" so the idea of eating kale made him automatically think "healthy" but with my simple reassurance of "its covered in cheese" he was willing to take the risk and he was glad he did. I think he can now look at kale in a whole new light. I feel that I'm not only serving food but an opportunity to change your perspective ;) So if you too are a kale hater, I dare you to give it a chance, you might be pleasantly surprised.

On the other hand, if you love kale, feel free to add even more than I have recommended. Its merely a suggestion rather than a rule so have fun making it your own.

With simple prep, you are are on your way to a deliciously memorable brunch :)

Once the egg/milk mixture is added, gently press down/mix the bread to make sure all the bread has been coated with milk. After this step, you’ll notice that the top layer of bread isn't fully submerged in milk and that is ok as long as it was coated in milk, your good to go. This will actually give you a nice crunchy top with a super soft center.

All baked up and ready to enjoy!

Sourdough, Kale and Chorizo Strata

4 ½ c (400 g) *Dry Sourdough bread, cubed

1 Tbsp Butter

50 g Chorizo, diced

2 Shallots, diced

3 Cloves of Garlic, grated

5-6 Leafs Kale,chopped with stems removed

10 Eggs

2 ½ c (612 g) Whole Milk

2 tsp Mustard

¾ Sea Salt

½ tsp Pepper

⅛ tsp Smoked Paprika

Dash of Cayenne Pepper

2 c (200) g Sharp Cheddar Cheese, grated

*Any bread will do, I just find that sourdough imparts another element of flavor to the dish.

1. Place the dried bread in a in a 9 x 12 casserole dish and set aside.

2. In a medium pot over medium heat, melt the butter and cook the chorizo and shallots until tender, 3 minutes.

3. Add the garlic and cook for an additional minute.

4. Add the kale and cook until tender, 1-2 minutes.

5. When finished, add the ingredients to the dried bread and give it a good mix.

6. Add the grated cheese, mix well and set aside.

7. In a large mixing bowl, combine the eggs, milk, mustard, salt, pepper, smoked paprika and cayenne pepper. Using an immersion blender is the easiest way to whip the eggs and milk mixture but you don't have one, using a fork or whisk will still get the job done.

8. Immediately pour the milk over the bread crumbs and mix well. Gently press down/mix the bread to make sure all the bread has been coated with milk. (After this step, you’ll notice that the top layer of bread isn't fully submerged in milk and that is ok)

9. Allow to soak in the fridge for 1 hour or overnight.

10. Preheat your oven to 350 f/175 c

11. Place the dish on the lower third rack and bake for 55-60 minutes. Check the strata around 45 minutes. If it looks like the kale is crisping up too much, lightly cover with aluminum foil.

12. The strata is finished baking when a toothpick inserted in the center comes out clean.

Enjoy!