Kale and Onion Pie

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


  • 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


  1. 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. 2

    Add the chopped herbs and hard-boiled eggs to the kale mixture, stir gently to combine, and remove from the heat.

  3. 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.

  4. 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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