Corn Bread And Broccoli Rabe Strata (Melissa Clark) Recipe

Name: Corn Bread And Broccoli Rabe Strata (Melissa Clark)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra virgin olive oil, more for pan; 1 garlic clove, minced (or more, to taste); 1/4 teaspoon crushed red pepper flakes; 1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups); 1 teaspoon kosher salt, more to taste; 1/4 cup chopped roasted red pepper; 1/4 cup chopped pitted kalamata olive (optional); 8 large eggs, lightly beaten; 4 cups whole milk or 4 cups half-and-half; 1/4 teaspoon ground black pepper; 2 lbs cornbread, cut into 2-inch cubes (about 8 cups); 1 cup fresh ricotta cheese; 6 ounces grated gruyere cheese (1 1/2 cups)

Servings: persons

1 1/2 tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced (or more, to taste)
1/4 teaspoon crushed red pepper flakes
1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
1/4 cup chopped roasted red pepper
1/4 cup chopped pitted kalamata olive (optional)
8 large eggs, lightly beaten
4 cups whole milk or 4 cups half-and-half
1/4 teaspoon ground black pepper
2 lbs cornbread, cut into 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated gruyere cheese (1 1/2 cups)

1
Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add.
2
1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
3
Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
4
Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyere. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
5
When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons extra virgin olive oil, more for pan, 1 garlic clove, minced (or more, to taste), 1/4 teaspoon crushed red pepper flakes, 1 lb broccoli rabe, outer leaves and thick stems removed, florets and tender stems coarsely chopped (about 3 cups), and more.

Yes, Corn Bread And Broccoli Rabe Strata (Melissa Clark) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Bread And Broccoli Rabe Strata (Melissa Clark)

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