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A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side. Or turn the pie into a satisfying entrée with Fast Tomato Sauce (page 312) or The Simplest Yogurt Sauce (page 673). 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

Kale or Chard Pie

butter

large kale or chard leaves

onion

Salt and pepper

chopped mixed fresh herbs (like parsley

eggs

whole-milk yogurt or sour cream

mayonnaise

all-purpose flour

baking powder

Oven

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 (page 521); 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 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.

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