Well, the kale is still growing in my neighbor’s garden!! The little bit that is left is getting overrun by butternut squash, honeydew squash, and soon, spaghetti squash.
But, I was able to get a grocery bag full of beautiful leaves last night, and I still had some left from last weekend. What to do with all this? I think a Kale “No-Spinach” Pie would be just the thing. I have a little bit feta, some goat cheese, plenty (did I mention PLENTY?) of eggs, and plenty of friends and neighbors who’d be happy to help eat this one up. This is one that they’ve tried before, and liked. So, here goes.
Going to use one of my favorite pastry doughs here, from one of my favorite cookbooks.
Kale “No-Spinach” Pie
- 1 recipe Three-Grain Butter Pastry; you will only need half (see below)
- ½ medium onion, minced fine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large head or 2 small bunches kale; or l bag of torn kale pieces; about 8 cups of kale
- Traditional add-ins: chopped green onions (about 4), parsley (about ½ cup), and cooked and drained spinach (about a 10-ounce frozen box or the equivalent of fresh, cooked down)
- ½ cup feta crumbles
- ½ cup goat cheese
- ½ teaspoon nutmeg
- 1 teaspoon black pepper
- 1 teaspoon salt (or less, as desired)
- Juice of a half a lemon
- 3 eggs
- Prepare pastry according to recipe. While it is resting in the refrigerator, prepare the filling.
- Preheat oven to 375 degrees.
- Prepare the kale by washing several times in water to remove the dirt. Remove the tough inner rib if the kale leaves are large; if the kale leaves are small, simply remove the stems or chop them smaller. Tear or chop the kale leaves into ribbons or pieces about 2 to 3 inches square. Set aside.
- Sauté the minced onions in the olive oil and butter in an 8 to 10-inch skillet. Once they are translucent, add the kale and sauté until the kale is just wilted throughout. Do not overcook. It may help to cover with a lid to help wilt the kale. Once all the kale is wilted, remove the skillet from the stove and let the kale cool down. I actually steamed mine in the microwave since it was pretty young and tender and fresh from the garden. There was very little water produced this way.
- While the kale is cooling down, remove the pastry dough half from the fridge and prepare your tart or pie plate.
- To the cooled kale, add the cheeses, seasonings, lemon juice and eggs. Mix well, and pour the filling into the pastry dough.
- Trim the edges of the pastry, and place in the oven. If desired, you can sprinkle the top with Parmesan or any other cheese for extra browning on top.
- Bake for about 45 minutes to 55 minutes at 375 degrees. Remove when set and top is brown.
- Buen Provecho!
The recipe for the Three Grain Butter Pastry can be found here:
I haven’t tried kale yet, but I love the taste of spinach. This looks delicious! What do you think? I’m going for it!!!
To be fair, stick to baby kale. I probably should put in a note about the size and age of the leaves, and how to modify for the “regular” kale that is generally found in most stores.
Thank you, Kathy. It’s about time to give ‘kale’ a try. So healthy for me, and your recipe looks delicious. 🙂
The baby kale is a good way to start.
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