Spinach Artichoke Strata

Got greens?  And maybe some Fair Shares eggs, cheese, and bread?  Here’s a delicious brunch/breakfast-for-dinner casserole that turns spinach/kale/Swiss Chard, etc into a main dish that the whole family will enjoy.

The original version from Cooking Light is here: http://www.cookinglight.com/recipes/spinach-artichoke-strata

Sara’s revision to the ingredient list to substitute in Fair Shares ingredients is below:

Ingredients

1 1/2 tablespoons canola oil, divided > use Kreta Reserve Extra Virgin Olive Oil or half olive oil and half Larder and Cupboard Butter
1 (9-oz.) pkg. frozen artichoke hearts, thawed > although it would certainly change the character of the dish, you could use asparagus, cauliflower, broccoli, zucchini or any other fresh local veggie that sounds appealing
4 garlic cloves, minced, divided > Lee Farms and Berger Bluff Garlic Scapes are in season, use those instead
1 pound fresh spinach > Swish Chard, Kale or any Fair Shares greens will do
2 1/2 cups 1% low-fat milk > Ozark Mountain Creamery Whole Milk--I use only whole milk because I believe it’s a healthier choice. If you want to know why, read this.
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 large eggs
12 ounces whole-grain or whole-wheat baguette, cut into 3/4-in. cubes > Try Mr. Meowski’s Sourdough, or Companion Local Grains Project Buns
3 ounces garlic-and-herb spreadable cheese (such as Boursin), crumbled > Add your own garlic and herbs to Marcoot Quark
Cooking spray > I would just rub a bit of Larder and Cupboard Butter or Kreta Olive Oil in the pan
3 ounces Swiss cheese, shredded (about 3/4 cup) > Ludwig Sangamon or Kickapoo, Ropp Swiss, or Marcoot Heritage would work great here.

How to Make It

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.
Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.
Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.
Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.