3 large shallots, minced
2 tablespoons olive oil
8-9 collard greens, chopped into ribbons
1 1/2 cups milk
1 cup grated cheese
1/2 baguette or 6 slices peasant bread, broken into pieces
fresh herbs (basil, parsley, chives, thyme)
salt and pepper
Sauté about three large shallots, minced, in about 2 tablespoons olive oil.
Add 8-9 freshly washed collard greens that have been chopped into ribbons.
Add fresh herbs to your liking. Basil, parsley, chives and thyme is what I used.
Set aside while you whisk together four eggs and 1 1/2 cups milk.
Add about 1 cup grated cheese such as Cheddar or Fontina.
Scrap the sautéed veggies into the egg/milk/cheese mixture.
Cube some day old bread and add that to the mix (about half a baguette is good or about six slices of peasant bread broken into pieces).
Season with salt and pepper.
Scrap ingredients into a buttered 9-by-10-inch baking dish.
Top with a sprinkling of bread crumbs, grated cheese and paprika.
Cover with aluminum foil and leave overnight in the fridge (the bread will soak up the egg and milk mixture nicely).
When you're ready for brunch, preheat the oven to 375 degrees, uncover the strata and bake for about 35 minutes.