Kale or Chard Pie

Viewing a specific version of this recipe
Show Master Version

Initial version

Authored by Shanzy
4-6 Servings
Oven: 375ºF

Ingredients

  • 2 tbsp butter plus more as needed
  • 8 large kale or chard leaves rinsed well and thinly sliced
  • 1 onion sliced
  • Salt and pepper
  • 1/4 c chopped mixed fresh herbs (like parsley thyme, chervil, and/or chives)
  • 6 eggs
  • 1 c whole-milk yogurt or sour cream
  • 3 tbsp mayonnaise
  • 1 1/4 c all-purpose flour
  • 1/2 tsp baking powder

Instructions

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.

2

Meanwhile, hard-boil 3 of the eggs (page 521); shell and coarsely chop them. Add to the cooked kale and let cool while you make the batter.

3

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 x 9-inch or comparble 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.

4

Bake for 45 minutes, until the crust is shiny and golden brown. Let the pie cool for at least 15 minutes