Kale Pie for St Patrick's Day
Author: Denise Costello
Kale Pie with a Rosemary Almond Crust You had me at “Kale and a rosemary almond crust!”
Ingredients
- Filling:
- ½ pound (1 bunch) of kale, stems removed coarsely chopped (about 3 cups)
- 4 whole scallions, chopped into ½ inch pieces
- ½ tsp sea salt
- 1 whole egg
- 3 egg whites
- 4 Tbs, divided (2 Tbs each)
- Crust:
- 1 cup + 2 Tbs almond flour
- ¼ tsp sea salt
- 1 Tbs fresh rosemary, minced
- 3 Tbs extra-virgin olive oil
- 2¼ tsp water
Instructions
- Preheat oven 350.
- In a large bowl combine the almond flour, salt and rosemary. In a medium bowl whisk together the oil and water. Mix with dry ingredients until thoroughly combined. Press into a lightly greased 9-inch pie pan, bringing the sides up about ½ inch.
- Bake 20 minutes and enjoy the rosemary wafting through your house 🙂
- Remove when golden brown and completely cool completely before adding the filling.
- Meanwhile, put kale with 2 tablespoons of water into a covered microwave safe bowl and cook 3 min until kale is soft and bright green.
- Place kale, scallions, eggs, salt and 2 tablespoons of pine nuts in a blender or food processor and process until well blended.
- Add remaining 2 tablespoons of pine nuts to the batter.
- Pour into the cooled pie shell and bake 20 until firm. Let cool about 30 minutes.
Denise's Tricks N' Tips
To add a pop of color and flavor, top the kale pie with this goat cheese mixture
2 Tbs goat cheese, crumbled
1 Tbs sundried tomato, chopped
Mix together with a fork so it becomes a crumb-like mixture
2 Tbs goat cheese, crumbled
1 Tbs sundried tomato, chopped
Mix together with a fork so it becomes a crumb-like mixture