Best Creamy Kale Matzo Strata Recipes

CREAMY KALE MATZO STRATA

Creamy Kale Matzo Strata image

This kale strata is the best make ahead brunch recipe to use on Passover. Swapping the bread for matzo allows for a lighter dish filled with creamy kale, cheese and eggs for wonderful breakfast to feed the whole family.

Provided by My Food and Family

Categories Dairy

Time 5h15m

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 Tbsp. unsalted butter
1 large onion, chopped
1 bunch kale (about 1 lb.), washed and chopped
Freshly ground black pepper, to taste
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1-inch chunks
4 matzos, broken into pieces
6 oz. shredded cheddar cheese (1-1/2 cups)
8 large eggs
2 cups low-fat milk

Steps:

Melt the butter in a large sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.
Butter a 9x13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.
Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours or overnight.
About an hour before serving time, preheat the oven to 350ºF. Remove the casserole from the refrigerator and bake the casserole, uncovered, for about 45 minutes, or until golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAMED KALE

Creamed Kale image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

Steps:

Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CREAMY KALE SALAD

Creamy Kale Salad image

Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 ounces), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped

Steps:

Combine avocado, vinegar,mustard, and oil in a foodprocessor. Pulse until smooth.(It will be thick.) Season withsalt and pepper.
Combine kale, beets, apple,and walnuts in a large bowl.Toss with avocado dressing.Season with salt and pepper.Serve immediately.

Nutrition Facts : Calories 325 g