BEET GREENS STRATA

BEET GREENS STRATA image

Yield 4 servings

Number Of Ingredients 10

3 teaspoons olive oil, divided
Greens from 1 bunch beets or you may substitute Swiss chard
1/2 cup finely minced onion, leek or scallions
salt & pepper
1 cup low fat milk
3 large eggs
3 cups of 1 inch cubed whole wheat or artisan bread, preferably day old or stale
1/2 teaspoon fennel seed, ground
8 oz mushrooms, cleaned and sliced
1 cup shredded Gruyere cheese

Steps:

1) Grease an 8 inch square baking dish (6 cup volume) 2) Cut the washed greens from the stems. Cut stems into 1/2 inch slices and cut the leaves into 1/2 strips. Giving you 1 cup stems and 4 cups leaves 3) Heat some of the oil in a large skillet over medium heat. Add the onion and beet stems, cook for about 4 minutes until stems are barely tender. Add the leaves and cook until they have wilted. Add a splash of water, cover and for for 2-3 minutes. Put greens into a large bowl. Season with salt and pepper. 4) Wipe out skillet if needed. Heat a little more oil over high heat and add the mushrooms. Season with salt and pepper. Cook until the water from the mushrooms has evaporated and they start to brown. Add mushrooms to bowl with greens. Allow to cool. 5) Add the bread cubes, fennel seed and 1/2 cup of cheese to the greens. Toss gently and place in baking dish. 6) In the empty greens bowl beat together the milk and eggs, seasoned with salt and pepper. 7) Pour custard mix over the greens in the pan, tucking in any bread cubes. Sprinkle with remaining 1/2 cup cheese. 8) Cover with plastic wrap and refrigerate overnight. 9) Remove from refrigerator and allow the strata to come to room temperature. Preheat the over to 350 degrees. Bake 40 to 45 minutes or until strata is set and cheese is bubbly.