- 1 bunch kale, large stems removed
- 2 1/2 cups day-old bread, crust intact, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons whole grain mustard
- Zest of 1 lemon
- 3/4 teaspoon kosher salt
- Freshly cracked black pepper
- 1 1/2 cups whole milk
- 4 eggs
- 1/2 cup grated gouda cheese
How to make this recipe
Preheat the oven to 350°. Grease or line an 8-inch baking dish with parchment paper and set aside.
Rinse kale and add to a pot over medium heat with 1/4 cup of water. Cover, and cook until kale is tender but can still hold its shape, about 6 minutes. Drain the excess water from the greens and transfer to a cutting board. Coarsely chop, add to a small bowl and set aside.
In a medium bowl, whisk the olive oil, mustard, lemon zest, salt and pepper. Whisk in the milk and eggs.
Place the bread in the prepared baking dish and top with the braised kale and cheese. Give the mixture a gentle toss and make sure bread pieces are level in the dish. Pour in the egg mixture over the bread. Bake uncovered for about 45 minutes until the egg is set in the middle and top pieces and edges are brown.
Serve warm, and drizzle with a bit of olive oil.