KALE OR CHARD PIE
Steps:
- Heat the oven to 375°F. Melt the butter in a large skillet, preferably nonstick, over medium heat. After a minute, 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.
- Meanwhile, hard-boil 3 of the eggs; shell and coarsely chop them. Add to the cooked kale and let cool while you make the batter.
- Whisk together the yogurt, mayonnaise, and the remaining 3 eggs in a large bowl until smooth. Add the flour and baking powder and mix until completely incorporated. Lightly butter a 12 × 9-inch or comparable ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; spread the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in the top layer.
- Bake for 45 minutes, until the crust is 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. Serve warm or at room temperature.
- CABBAGE PIE
- An Eastern European classic: Replace the kale with 1 head Savoy or green cabbage, cored and thinly sliced, and the mixed herbs with 2/3 cup chopped 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 to the mushroom mixture along with the herbs.
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G T. Gameing super
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
flaming phoenix
[email protected]This pie is so flavorful and satisfying. I love the combination of the greens, the creamy sauce, and the flaky crust.
Md Mojahar Hossain
[email protected]This pie is a great way to use up leftover greens. I always have a bunch of kale and chard in my fridge, and this pie is a great way to use them up.
Sandy Joseph
[email protected]I love the simplicity of this recipe. It's easy to make, and it always turns out delicious.
Rennee Horne
[email protected]This is the best kale and chard pie I've ever had. I will definitely be making it again.
Mom
[email protected]I've made this pie several times, and I've never been disappointed. It's a keeper!
DRAGON STRIKER
[email protected]This pie is a great way to get your kids to eat their greens. My kids love it!
My Mahfuza
[email protected]I made this pie with a gluten-free crust, and it turned out great. It's a great option for people with dietary restrictions.
Ayajana Skaiki
[email protected]This pie is so versatile. You can use any type of greens you like, and you can even add other vegetables, like mushrooms or bell peppers.
Rasmita Tamang
[email protected]I'm not usually a fan of kale, but I really enjoyed this pie. The chard and the creamy sauce helped to balance out the kale's bitterness.
Ayanle Bowrr
[email protected]This is a great recipe for a weeknight meal. It's easy to make, and it's healthy and delicious.
Jordan Johannes
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it!
Aqil Khan
[email protected]The crust is so flaky and buttery. It's the perfect vessel for the filling.
Wanjiru wanjiku
[email protected]The creamy sauce is the perfect complement to the greens. It's rich and flavorful, but it doesn't overpower the other ingredients.
Jevoneika Vannor
[email protected]I love that this recipe uses both kale and chard. It gives the pie a really complex flavor.
Sadaf Taj
[email protected]I've made this pie several times now, and it's always a hit. The flavors are so well-balanced, and the crust is perfect.
Narcissus Aritra
[email protected]This kale and chard pie was a delightful surprise! The combination of the two greens with the creamy sauce and flaky crust was divine.