I tried this recipe from the "Relish" section in the newspaper (attributed to chefs Shaffer) in part because of the dates. David, this is a really delicious way to use kale. I think you could "like" it. I thoroughly enjoyed the varied flavors!
[b]Make-Ahead Bacon and Kale Strata[b]
8 slices smoked bacon, diced
2 leeks (white part only), chopped
3 garlic cloves, minced
1 pound kale, chard, greens or spinach, cut into thin strips
1 cup chopped dates
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
3 cups half-and-half
12 large eggs
8 cups challah bread or brioche, cubed
1/2 cup grated Parmigiano Reggiano cheese
1 tsp chopped fresh rosemary
1 1/2 cups (6 oz) grated Gruyere or Swiss cheese (divided)
1. Coat a 13 x9-inch backing dish with cooking spray.
2. In a large skillet, saute bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes. Add garlic, kale, dates, salt, pepper and nutmeg. Cook until kale is wilted. (You may need to add the kale in batches.)
3. Combine half-and-half and eggs in a large bowl. Beat until blended. Stir in bread cubes, Pramigiano Reffiano cheese, rosemary and 1 cup Gruyere. Add vegetable mixture and stir well.
4. Pour egg mixture into baking dish. Refrigerate 8 hours or overnight.
5. Preheat oven to 375F.
6. Remove strata from refrigerator and let stand at room temperature 30 minutes. Top with remainin 1/2 cup Gruyere.
7. Bake 40 minutes, until a knife inserted in middle of the strata comes out clean. Let stand 15 minutes before serving. Serves 10.
