Turnip Greens Strata

We’re deep into the winter season which means that, for most, finding fresh greens can be a real challenge. It also means I’m craving warm, comforting but nutritious food that’s easy to prepare (and usually lasts more than one meal!)

I’m thrilled to share with you my recipe for Turnip Greens Strata in partnership with WP Rawl! They are the real deal when it comes to farm-fresh, tender greens—their value-added greens line, Nature’s Greens, includes collard, turnip, mustard, kale greens and a variety of awesome blends. They’re pre-washed and ready to go. That’s my kind of convenient.

What’s a Strata, you ask?

A strata is a wonderful thing. It’s a casserole style dish with bread, egg and melty cheese, baked until crispy on top and custardy in the middle. You can make them savory or sweet—the possibilities are endless! In order to highlight Nature’s Greens beautiful turnip greens, I like to think of this as a savory bread pudding that’s good for breakfast, lunch, dinner and everything in between.

Why turnip greens?

This is a way to show off the beauty of hearty, healthy greens like underrated turnip greens. They’re an excellent source of wholesome nutrients like vitamins, fiber, calcium and potassium—the list goes on!

As someone who needs all the calcium I can get, I’m constantly looking for ways to bring more leafy greens into my life.

I would swear there are times my body craves it, like after a workout or when I’m feeling run down. This is a sneaky way to get your daily dose of greens. Just one (or more!) servings of fresh greens every day provides your body with amazing vitamins and minerals. You can bet I’ll be packing them into pastas, smoothies and side dishes this year!

We totally encourage you to get creative with this strata. Use up whatever you have – mushrooms, onions, and any other veggies that look sad in your fridge. Substitute sour cream for crème fraiche if you like. Look for day-old bread at the grocery store, saving a little money and keeping that good stuff from going to waste. You can easily substitute the turnip greens for any green you have on hand.

To learn more about Nature’s Greens product line and the causes they support, visit their website and follow along on their Instagram and Facebook pages! Click here to find Nature’s Greens leafy goodness near you.

Turnip Greens Strata

Serves: 8

Prep Time: 10 minutes active, 3 hours inactive

Cook Time: 30-45 minutes

• 4 large eggs
• 1 cup whole milk
• 1 cup crème fraiche
• ¼ cup chicken or vegetable stock
• Salt and freshly cracked pepper
• 1 tablespoon olive oil
• 6 heaping cups sourdough or other crusty artisan bread, cut into rough 1” cubes (1 small loaf)
• 2 tablespoons unsalted butter
• 2 large leeks, split, light green and white parts only, sliced into ½” pieces
• 1 garlic clove, minced
• 6 cups (16 ounces) Nature’s Greens Turnip Greens
• 2 cups grated sharp gruyere, plus more for serving
• 1 ½ cup grated Parmigiano-Reggiano, plus more for serving
• 2 tablespoons fresh chives, sliced thin, plus more for serving
• Sea salt, for sprinkling

1. In a medium bowl, whisk together eggs, milk, crème fraiche and stock. Season with a pinch of salt and pepper.
2. Lightly grease a 4-quart oven-safe baking dish with olive oil. Add bread and pour egg mixture on top, stirring to coat evenly. Cover and refrigerate for at least 3 hours or overnight, if preparing ahead of time.
3. In a small bowl, cover leeks with cold water. Give them a few good shakes with your hands to release any grit and dirt. Let soak 10 minutes. Drain and rinse thoroughly.
4. Preheat oven to 375F. In a large skillet, melt butter over medium heat. Add leeks and sauté with a wooden spoon until tender, about 5 minutes. Add garlic and turnip greens. Gently stir until wilted, about 2 minutes (it will seem like a lot of greens, but it will cook down—trust us!) Remove from heat and season with a pinch of salt and pepper.
5. Carefully fold the leeks, turnip greens and cheeses into the soaked bread. Bake 30-45 minutes, until the corners of bread on top are crispy and brown and custard is firm. Serve family style topped with extra cheese and chives.

This post is sponsored by WP Rawl/Nature’s Greens.