Collard Green and Cornbread Strata

Collard Green and Cornbread Strata ingredients

• 6 cups day-old cornbread, crumbled or cubed
• 3 cups collard greens, pre-cooked and chopped
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp olive oil
• 0.5 cup chicken or vegetable broth
• 1 tbsp apple cider vinegar
• 0.25 tsp red pepper flakes (optional)
• 2 cups sharp cheddar cheese, shredded
• 8 whole large eggs
• 2 cups whole milk
• 0.5 cup heavy cream
• 1 tsp Dijon mustard
• 0.5 tsp hot sauce
• 1 tsp salt
• 0.5 tsp black pepper

How to make Collard Green and Cornbread Strata

1. Lightly grease a 9x13-inch baking dish and set aside. Ensure your 6 cups day-old cornbread is crumbled or cubed into bite-sized pieces.
2. If using fresh collard greens, chop 1 medium yellow onion and mince 3 cloves of garlic. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add minced garlic and 3 cups fresh collard greens to the skillet, cooking until wilted, about 5-7 minutes. Stir in 0.5 cup chicken or vegetable broth, 1 tbsp apple cider vinegar, and 0.25 tsp red pepper flakes (if using). Cover and simmer for 15-20 minutes, or until collards are tender. If using pre-cooked greens, simply heat them with the onion and garlic for 5 minutes.
4. In the prepared baking dish, layer half of the crumbled cornbread evenly across the bottom. Top with half of the cooked collard greens, spreading them out, then sprinkle with 1 cup shredded sharp cheddar cheese.
5. Repeat the layering process with the remaining cornbread, collard greens, and 1 cup shredded sharp cheddar cheese.
6. In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 0.5 cup heavy cream, 1 tsp Dijon mustard, 0.5 tsp hot sauce, 1 tsp salt, and 0.5 tsp black pepper until well combined.
7. Pour the egg mixture evenly over the layers in the baking dish, ensuring all the cornbread is saturated. Gently press down on the strata with a spatula to help the liquid absorb.
8. Cover the baking dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the cornbread to fully absorb the custard, resulting in a more flavorful and cohesive strata.
9. When ready to bake, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and uncover it.
10. Bake for 45-55 minutes, or until the strata is puffed, golden brown on top, and a knife inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil.
11. Let the strata rest for 10-15 minutes before cutting into squares and serving. This resting period allows the strata to set, preventing it from falling apart when served.

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