In a large frying pan, saute onion and garlic in olive oil until tender. Add ham and kale, sautee until kale is wilted but not yet crispy. Remove from heat, season with a little of of the salt and pepper.
In a medium mixing bowl, whisk together eggs and mustard. Add milk and remaining salt/pepper, continue whisking until well combined.
Using cooking spray or butter, grease a 9’x 13″ baking/cake pan.
Arrange half of the bread cubes evenly in the pan, sprinkle with almost half of the caraway seeds. Top with half of the kale mixture, then half of the cheese.
Repeat layering one more time, ending with cheese on top. Sprinkle with remaining/extra caraway seeds.
Pour egg mixture evenly over everything, wrap with plastic wrap, and chill for 2-4 hours.
About an hour and a half before serving:
Remove strata from fridge, preheat oven to 350F. I like to let the strata sit on the counter for 20 minutes or so, to take the chill off it.
Remove plastic wrap from strata, cover with foil, and bake for 40 minutes.
Remove foil, bake for another 10-15 minutes. Strata is ready when it is cooked through and golden brown on top.