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Total Time
1 1/4 hours
A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side. And it’s perfect for entertaining, since you can bake it ahead and serve it room temperature or warm; cut it into thin wedges or bite-size squares and pass as an appetizer. Other vegetables you can use: collards, spinach (squeezed dry and chopped), broccoli, cauliflower, cabbage, mushrooms
Ingredients
4–6 servings
Step 1
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.
Step 2
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.
Step 3
加入酸奶,蛋黄酱,快速眼动aining 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.
Step 4
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
Step 5
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
Step 6
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.
Leave a Review
Reviews (9)
Back to TopI would’ve given this four spoons but for some reason my batter was kind of flat when we took it out. I doubled the kale like everyone said, skipped the onions, added garlic and diced zucchini, as well as finely grated white cheddar and bacon. It was really yummy.
rachelrachelrachel
KCMO
8/11/2021
使用一切els的羽衣甘蓝e as per the recipe. I liked it but thought there was too much crust and not enough filling. As others have noted, the filling needs more spicing than what's listed. Next time there will be garlic, some sort of other spices, and more filling. Also thinking that some parmigiano would be good mixed into the batter.
mfiligenzi
Sacramento, CA
3/15/2021
read all the reviews, this is a great side dish! Used kale and swiss chard, green onions, fresh herbs from the garden, added a few other veggies from the fridge, lots of salt and pepper and some garlic. Perfect! You can add any veggies and my husband suggested bacon for next time. The best part is the crust. I didn't put in the hard boiled eggs and don't think this missed anything.
foodie from pocatello
Portola,CA
7/31/2020
I made this with chard, red onion, chopped rosemary, thyme and basil. I followed the recipe exactly and it came out a little dry. I'll make it again, but with more chard (probably double the amount) and less batter. Also, at 180 degrees Celsius, rather than 190. It's easy to make and tasty. I think I'd also like to play around with adding cream to the filling.
carienmoolman12229
Cape Town, South Africa
10/16/2018
Loved this! Would definitely make again, maybe with spinach!
ginnymeltzer
New York City Area
7/22/2018
Great recipe *if* you spice it up and use a variety of veggies. Chard, mushrooms, leeks, garlic, and hot pepper worked well. Followed dough recipe exactly. Will make again with a different combo.
neologique
1/21/2018
It was pretty boring, which I probably should have figured out from the ingredients list.
m3cevoy
Los Angeles
1/20/2018
This was so quick to pull together and looked as lovely and golden as the picture. The flavour was perfect...I can see how this could be adapted to become a wonderful breakfast sandwich to-go. I substituted (cup for cup) sorghum flour for the wheat, to make it gluten free, and it was perfect!
rachlynch
Halifax, NS
1/9/2018
This was excellent and we will make it again! Quite aware we would be annoying the substitution police, we used what vegetables we had in the house: onion and some kale, but also cauliflower, red bell pepper, and a little bit of celery. We used some cheddar cheese instead of hard-boiled egg. For the crust, we followed the recipe pretty closely. I would definitely make it again, and wouldn't be embarrassed to serve it to casual company. Delicious and fairly healthy!
lizberke
Utah
1/7/2018
Too much crust making the dish too dry
Anonymous
11/19/2022
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