3 tbsp olive oil 1 large onion, chopped ½ 10 oz package frozen chopped spinach (thawed, squeezed of all excess liquid) 2 cups packed, chopped kale (curly or lacinato) ¼ cup chopped walnuts tsp grated nutmeg Salt and freshly ground pepper 8 cups crusty bread, torn or cubed 2½ cups aged cheddar (buy the best quality you can afford), grated 3 cups Natrel Fine-filtered 2% Milk 6 large eggs 2 tbsp Dijon mustard
These are a great make-ahead breakfast or lunch if you put them in the fridge after they cool to room temperature. Just pop in the oven on 350°F for 20 to 30 minutes when you’re ready to eat.
Heat the oil in a large skillet over medium-high heat until bubbling.
Add the onions and sauté until just starting to turn golden, 5 minutes.
Add the spinach, kale and nutmeg, and cook, stirring occasionally, until wilted but still bright green, 5 minutes.
Season with salt and pepper to taste. Lightly butter or grease six 500 ml jars.
Layer approximately 1¼ cups bread, 2 to 3 tbsp of the greens (per jar) and ⅓ to ½ cup aged cheddar in each jar – you’ll probably only get two layers but try to finish with a bit of cheese on top. You can put all the greens in at once but it’s nice to get them all the way through the dish.
Preheat oven to 350°F. Whisk the milk, eggs and Dijon together with a pinch or two of salt and pepper; pour evenly over the 6 jars (It’ll be about ¾ to 1 cup per jar).
Place the lids on and let them sit at room temperature for 30 minutes, flipping upside down after the first 15 minutes so the egg/milk mixture gets through all the bread.
Place the jars on a baking sheet – as they may bubble over – and bake for 30 to 35 minutes, or until golden brown on top. They may puff out of the jar a little while baking but they’ll shrink back down while they cool.
The Gouda Life
Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.