Kale or Chard Pie
Kale or Chard Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat the oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat the oven to 375°F.
Melt the butter in a large skillet, preferably nonstick, over medium heat.
After a minute, add the kale and onion.
Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown.
Remove from the heat, add the herbs, then taste and adjust the seasoning.
Meanwhile, hard-boil 3 of the eggs; shell and coarsely chop them.
Add to the cooked kale and let cool while you make the batter.
Whisk together the yogurt, mayonnaise, and the remaining 3 eggs in a large bowl until smooth.
Add the flour and baking powder and mix until completely incorporated.
Lightly butter a 12 × 9-inch or comparable ceramic or glass baking dish.
Spread half the batter over the bottom, then top with the kale filling; spread the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in the top layer.
Bake for 45 minutes, until the crust is shiny and golden brown.
Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like.
Serve warm or at room temperature.
An Eastern European classic: Replace the kale with 1 head Savoy or green cabbage, cored and thinly sliced, and the mixed herbs with 2/3 cup chopped fresh dill.
Meaty in flavor and texture and can be made with almost any cooked grain, including wheat and rye berries: Substitute 3 cups chopped or sliced mushrooms for the kale, and add 1 cup cooked kasha to the mushroom mixture along with the herbs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
