This week I saw a great recipe on the Seeds From Italy site. Of course, I made some additions and changes. Right now, since it’s hard to keep up with the collard, kale, chard, and spinach production, I decided to pick them all and make a spring greens pie. It’s a delicious way to get your greens, and have a meal in one dish.
- Pie Crust
- Shredded cheese
- 3 eggs
- Cooked greens*
- Cooked and crumbled sausage or bacon
- 8 oz sliced mushrooms, cooked (optional)
- 1/2 cup grated parmesan, romano, or asiago cheese
- Salt and pepper
- Heat oven to 375.
- Use refrigerated crust, or make your own. I made my favorite pie crust (without the sugar). Place half the crust dough in the bottom of pie pan (I used a springform pan). Bake about 15 minutes. Remove from oven.
- While hot, sprinkle a layer of shredded cheese over crust, to seal moisture from the filling from getting into the bottom crust.
- In a large bowl, beat eggs.
- Squeeze moisture from greens, and chop.
- Place greens and the rest of the ingredients in the bowl with the eggs. Combine well.
- Place greens mixture in crust.
- Place top crust over greens.
- Bake 30-40 minutes, or until golden.
- *When I cook greens, I place some fat (bacon fat, extra virgin olive oil, or your favorite) in the bottom of a large pan. Add greens, and cover pan. Heat is on medium low, and I let them wilt down, stirring frequently. I add broth or some liquid, if it's getting too dry. After they wilt down, I add seasonings, such as: Tony Chachere, smoked paprika, granulated garlic powder, granulated onion powder, Frankly Delicious all purpose seasoning. Sometimes, I sauté fresh onion and garlic before I add greens.