Creamy Kale Matzo Strata Recipes

Steps:

• Melt the butter in a large sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.
• Butter a 9x13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.
• Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours or overnight.
• About an hour before serving time, preheat the oven to 350ºF. Remove the casserole from the refrigerator and bake the casserole, uncovered, for about 45 minutes, or until golden brown.

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

Steps:

• Combine avocado, vinegar,mustard, and oil in a foodprocessor. Pulse until smooth.(It will be thick.) Season withsalt and pepper.
• Combine kale, beets, apple,and walnuts in a large bowl.Toss with avocado dressing.Season with salt and pepper.Serve immediately.