Caramelized Onion Bacon And Kale Strata
Add garlic red pepper flakes and kale. Preheat oven to 350.
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Stir kale and water into onion mixture.
Caramelized onion bacon and kale strata. Toast Challah Bread cubes for 5 minutes in the oven while preparing the rest of the ingredients. Cut bacon strips crosswise in half. Whisk in the milk and eggs.
Add the onion reduce the heat to medium-low and cook slowly stirring occasionally until golden about 5 minutes. Then stir in the garlic sage. Cook 10 minutes or until golden brown stirring occasionally.
In a medium bowl whisk the olive oil mustard lemon zest salt and pepper. Use slotted spoon and transfer bacon bits to plate covered with paper towels. Season with salt and pepper.
In a shallow bowl mix brown sugar and cinnamon. Transfer to a bowl with a slotted. Stir and cook until kale.
Step 1 Melt butter in a large nonstick skillet over medium-high heat. Reserve two tablespoons of bacon drippings in pan and discard the rest. Add oil to a large nonstick skillet over medium high heat and add in the onions and cook on a medium low heat until golden brown about 30 minutes.
Heat the olive oil in a large skillet over medium high heat. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle. Place the bread in the prepared baking dish and top with the braised kale and.
Dip in sugar mixture to coat. Add the sausage and cook breaking up any clumps with a wooden spoon until brown about 5 minutes. Sauté onions over medium heat in bacon drippings until translucent.
Lightly saute the Kale in a large skillet with some Olive Oil then set aside. Caramelized Onion Kale Bacon and Cheddar Strata BrunchWeek 1. Add onion and sauté 4 minutes.
Heat oven to 350F. Cook the bacon in a 10-inch cast iron skillet with a lid or a Dutch oven over medium heat stirring frequently until browned and its fat is rendered 5 to 10 minutes. Cover Dutch oven and cook until kale is tender about 30 minutes.
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