Serves 5 to 6

• 1 pound kielbasa sausage, cut into pieces and halved longways
• 6 eggs
• 1 1/4 cups milk
• Salt and pepper
• 1 tablespoon butter
• 2 1/2 tablespoons olive oil, divided
• 8 ounces white mushrooms, quartered
• 2 tablespoons chopped fresh sage
• 1/2 small bunch of kale, torn or chopped into 1-inch pieces
• 3/4 cup grated Swiss cheese
• 4 ounces goat cheese, in pieces
• 1/2 small loaf of crusty bread, cubed

 

1. Set broiler to high. Arrange kielbasa pieces cut side facing up on a foil-lined baking sheet. Broil for about 5 minutes, until the sausage is heated through and the outside edges are crisped up and dark. Remove sausage from sheet and allow to cool slightly before chopping into 1/2-inch pieces. Set aside.
2. In a large bowl, whisk together eggs and milk, plus a good amount of salt and pepper.
3. Heat butter and 1 tablespoon olive oil in a pan over medium-high heat until butter is melted. Add mushrooms and sage, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are well browned and fragrant, 8 to 10 minutes. Set aside.
4. Add remaining 1 1/2 tablespoons olive oil to the same pan and set over medium-high heat. Add the kale, and season with salt and pepper. Toss and cook until kale is just wilted, about two minutes.
5. In a well-greased casserole dish, layer half the bread cubes, mushrooms, kale, kielbasa, and cheese. Then layer the whole deal again, ending with cheese. Pour the egg mixtures evenly over the dish, filling in the crevices. Cover the dish with tin foil, and stick it in the fridge overnight. Remove dish 20 minutes before baking.
6. Preheat oven to 350° F. Bake strata with tin foil still on for 30 to 40 minutes, until the mix is set and doesn’t jiggle when you shake the dish; then, remove foil and continue baking for 10 minutes more, allowing the top to brown. Remove from oven and slice into big ol’ hunks to serve.