This recipe is based on a Mark Bittman recipe called Kale or Chard Pie, from his book How to Cook Everything Vegetarian (and you’ll also find it online). The fun thing about it is that it’s an easy crust that doesn’t requires any rolling out – it’s a batter that you simply pour and spread into the pan. Bittman’s original recipe calls for six eggs, three that go into the batter, and three hard boiled and chopped into the filling. I wanted the pie to have more greens, and added cheese, but I’m sure the filling with hard boiled egg would be delicious. The pie can be served warm or at room temperature, and a little tomato sauce spooned on top, if you have some around, is a nice accompaniment.
Serves: 4-6
Takes: 60 minutes, 15 minutes active time; 45 minutes baking
2 tablespoons butter
1 pound of greens, try a mixture of kale & spinach from this week’s box, turnip greens can be used as well, rinsed, stems removed, and chopped
1 cup of chopped onion
salt and freshly ground black pepper
1 bunch of scallions, thinly sliced, whites and some of the green parts
optional: 1/4 cup chopped fresh herbs such as cilantro, parsley, or dill
1 cup crumbled or grated cheese – your choice! I used a combination of feta and pepper jack
3 large eggs
1 cup sour cream or whole-milk yogurt
3 tablespoons mayonnaise
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups flour; option: replace the 1/4 cup flour with yellow cornmeal
- Heat oven to 375°. Butter a 2-quart gratin dish or deep 9-inch pie dish.
- Filling: Melt the butter in a large deep skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the greens, kale first if using, stir well, and cover for a few minutes to wilt. Reduce the heat and cook covered for about 10 minutes until the greens are tender. Season with salt and pepper.
- Remove the lid and cook a few more minutes to evaporate any excess moisture. Stir in the scallions and herbs if using, and remove from the heat to cool.
- Batter: Beat the eggs in a large bowl, and whisk in the mayonnaise and sour cream. Add the baking powder, salt, and flour, and whisk until smooth.
- Spread a thin layer of batter in your buttered baking dish. Mix the cheese into the filling and layer over the batter. Pour the rest of the batter over the filling, and smooth gently.
- Place the baking dish in the oven and bake for 40-45 minutes until puffed and golden. Serve warm or at room temperature, with or without tomato sauce.