Preparation Time: 1 hour, 4 hours refrigeration
3/8 tbsp macadamia nut oil
1/4 garlic clove minced
1 tsp red pepper flakes (crushed)
3/4 cup broccoli rabe, coarsly chopped
1/4 tsp kosher salt (taste)
1 cup roasted red pepper (chopped)
1 cup kalamata olives
2 large eggs (lightly beaten)
1 cup almond milk
tsp black pepper (ground)
about 8 cups whole wheat bread crumbs
1/4 cup ricotta cheese (fresh)
1-1/2 cups gruyere cheese grated
1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
2. Make a custard by whisking together eggs, almond milk, remaining 1/2 teaspoon salt and the black pepper.
3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over bread crumbs. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.