← Back to Search Results
baking
Kale or Chard Pie Recipe-10016

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A simple and beautiful pie with a tangy, almost biscuit-like (and no-roll!) top and bottom crust. Bake it ahead and serve it room temperature or serve it warm. It’s a nice main course but also a fine appetizer when cut into smaller pieces.

Other vegetables you can use: collards, spinach (squeezed and chopped), broccoli, cauliflower, cabbage, and mushrooms.

Yield: 4 to 6 servings
Cooking time: 1¼ Hours

Ingredients

  • 2 tablespoons butter, plus more as needed
  • About 8 large kale or chard leaves, thinly sliced
  • 1 medium onion, sliced
  • Salt and freshly ground black pepper
  • ¼ cup chopped mixed herbs, like parsley, thyme, chervil, and chives
  • 6 eggs
  • 1 cup whole milk yogurt or sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon baking powder
  • 1¼ cups all-purpose flour

Directions

1. Preheat the oven to 375°F. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the kale and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.

2. Meanwhile, hard-cook 3 of the eggs , then shell and coarsely chop. Add to the cooked kale mixture and let cool while you make the batter.

3. Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 × 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; smear the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie’s top crust.

4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.

Cabbage Pie.

An Eastern European classic: Replace the kale with 1 medium head of Savoy or white cabbage and the mixed herbs with 2/3 cup snipped fresh dill.

Mushroom and Kasha Pie.

Meaty in flavor and texture and can be made with almost any cooked grain, including wheat and rye berries: Substitute 3 cups chopped or sliced mushrooms for the kale and add 1 cup cooked kasha . Add the kasha to the mushroom mixture along with the herbs.


© 2007 Double B Publishing, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6 and includes 1/8 teaspoon of added salt per serving.

295kcal (15%)
144mg (14%)
24mg (40%)
325mcg RAE (11%)
443mg
72mg
12g
4g
2g
27g
230mg (77%)
599mg (25%)
6g (29%)
16g (25%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
west-coast-cooking West Coast Cooking
by Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mexican-everyday Mexican Everyday
by Rick Bayless
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
spice Spice
by Ana Sortun
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?