Kale and chard pie recipe for a delicious vegetarian meal

Ingredients for Kale or chard pie

• 30 g butter, plus more as needed

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

• 1 onion, sliced

• salt and pepper

• 15 g chopped mixed fresh herbs (like parsley, thyme, chervil, and/or chives)

• 6 eggs

• 240 ml full-fat yogurt or soured cream

• 45 g mayonnaise

• 150 g plain flour

• 2.5 g baking powder

How to make Kale or chard pie

1. Preheat the oven to 190°C (fan 170°C).

2. Melt the butter in a large non-stick frying pan over medium heat.

3. After 1 minute, add the kale and onion. Sprinkle with salt and pepper, then cook, stirring occasionally, until the leaves are tender but not browned, about 10 minutes.

4. Remove the pan from the heat, add the herbs, then taste and adjust the seasoning as needed.

5. Meanwhile, hard-boil 3 of the eggs; shell and coarsely chop them. Add the chopped eggs to the cooked kale and allow to cool while you prepare the batter.

6. In a large bowl, whisk together the yogurt, mayonnaise, and the remaining 3 eggs until smooth.

7. Add the flour and baking powder, mixing until completely incorporated.

8. Lightly butter a 30 × 23 cm ceramic or glass baking dish. Spread half of the batter over the bottom of the dish, then top with the kale filling.

9. Spread the remaining batter over the kale, using your fingers or a rubber spatula to ensure there are no gaps in the top layer.

10. Bake for 45 minutes, or until the crust is shiny and golden brown.

11. Allow the pie to cool for at least 15 minutes before slicing into squares or rectangles as desired.

12. Serve warm or at room temperature.

Optional Variations:

• For an Eastern European twist, replace the kale with 1 head of Savoy or green cabbage, cored and thinly sliced, and substitute the mixed herbs with 60 g chopped fresh dill.

• To add a meaty flavour and texture, substitute the kale with 300 g chopped or sliced mushrooms and add 250 g cooked kasha to the mushroom mixture along with the herbs.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.