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Kale and Onion Pie
About This Recipe
| Yield: | Serves 4 |
| Active time: | 20 minutes |
| Total time: | 60 minutes |
| This recipe appears in: | Dinner Tonight: Kale and Onion Pie |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 2 tablespoons butter, plus more as needed
- About 8 large kale or chard leaves, thinly sliced
- 1 medium onion, sliced
- Salt and freshly ground black pepper
- 1/4 cup chopped mixed herbs, such as parsley, thyme, chervil and chives
- 3 hard-cooked eggs, coarsely chopped
- 3 uncooked eggs, whisked
- 1 cup whole-milk yogurt or sour cream
- 3 tablespoons mayonnaise
- 1/2 teaspoon baking powder
- 1 1/4 cups flour
Procedures
-
1
Preheat oven to 375 degrees. In a large (12-inch) skillet, heat the butter over medium heat until the foam subsides. Add the kale and onion and cook, stirring occasionally, until the leaves are tender, 10-12 minutes. Season liberally with salt and pepper.
-
2
Add the chopped herbs and hard-boiled eggs to the kale mixture, stir gently to combine, and remove from the heat.
-
3
In the meantime, combine the yogurt or sour cream, mayonnaise, and whisked eggs. Add in the flour, baking powder, and a good pinch of salt and whisk until just smooth.
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4
Pour half the batter in the bottom of a 12-inch pie dish or a 9 x 13" dish. Layer in the kale mixture, then cover with the remaining batter. Bake for 45 minutes, until the top is shiny and golden. Cool for 15 minutes and serve warm.


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