Kale or Chard Pie

Ingredients for Kale or Chard Pie

• 2 tablespoons butter, plus more as needed

• About 8 large kale or chard leaves, rinsed well and thinly sliced

• 1 cebolla, en rodajas

• Sal y pimienta

• 1/4 cup chopped mixed fresh herbs (like parsley, thyme, chervil, and/or chives)

• 6 huevos

• 1 cup whole-milk yoghurt or soured cream

• 3 cucharadas de mayonesa

• 160g de harina común

• 1/2 cucharaditas de levadura en polvo

Heat the oven to 191°C. 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; shell and coarsely chop them. Add to the cooked kale and let cool while you make the batter.

Whisk together the yoghurt, 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 × 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.

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.

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.

Meaty in flavour 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.