Estate Dinners
Swiss Chard Strata with Artisanal Sausage
The Strategy:
Layering cubed bread with savory browned sausage, wilted Swiss chard, and plenty of cheese creates a classic, comforting strata. Pouring a seasoned egg and milk custard over the top and letting it sit allows the bread to soak up all the rich moisture before baking. Bake until the center is set and the top is puffed and beautifully golden brown.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound fresh artisanal sausage, casing removed
- 1 pound Swiss chard, trimmed and chopped, about 5 to 6 cups
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 10 large eggs
- 3 cups milk
- 4 to 5 green onions, sliced, about ½ cup
- ½ cup chopped fresh parsley
- ½ teaspoon ground nutmeg
- 1 (1-pound) loaf Artisanal bread, cut into 1-inch cubes
- 12 ounces Gruyere cheese, grated, about 3 cups
- Vegetable oil spray
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the sausage and cook until browned and crumbly.
- Transfer to a paper towel lined platter.
- Heat 1 more tablespoon olive oil in the same skillet over medium-high heat.
- Add the chard and sauté until wilted, about 5 minutes.
- Season with some of the salt and pepper.
- Remove the pan from the heat.
- Whisk together the eggs and milk in a large bowl.
- Stir in the green onions and parsley.
- Stir in nutmeg and season with salt and pepper.
- Place half of the bread cubes into a large 13 x 9 x 2-inch baking dish that has been coated with vegetable oil spray.
- Top with half of the sausage and half of the chard.
- Place 1 cup of the cheese on top.
- Layer the rest of the bread into the dish.
- Cover with the remaining sausage, chard and one more cup of cheese.
- Pour the milk and egg custard over all. Use your hands to gently submerge all the bread cubes.
- Toss the remaining cheese over the top of the casserole.
- Let the casserole sit on your counter for at least 30 minutes (or overnight in the fridge) allowing the bread to soak up the custard.
- Preheat the oven to 350°.
- Place the baking dish into the oven and bake until the top is golden, and the center is set, about 1 hour.
- Let strata rest for 15 minutes before cutting into squares.
The Heart of the Table
This golden, puffed strata is the star of a relaxed brunch, filling the kitchen with the cozy aromas of baking eggs, melted cheese, and savory sausage. It brings a comforting, slow-paced feel to the morning, encouraging everyone to fill their plates and linger over coffee and conversation.
The Art of the Host
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Present the strata hot in its ceramic baking dish, cut into neat squares that display the colorful layers of green chard and savory sausage.
- THE POUR: A dry, sparkling Prosecco or a chilled sparkling infusion of black tea and forest berries.
- THE VIBE: Morning Sunroom. The soft morning light illuminates the table as family and friends gather for a warm, comforting weekend brunch.