Speaking of Chlorophyll
Oct. 30th, 2009 07:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutDinner tonight: Greens Pie. (Made with last week's greens, not this week's.) I made this up! All by myself!
Slice an onion, or some leeks, or some other combination of alliums, and saute in oil until beginning to brown. (I had two leftover leeks and half a bunch of scallions.) Add 2-3 bunches of chopped cooking greens -- chard, kale, spinach, turnip greens, beet greens, collards, etc. (Turnips, beets, and collards, here.) Continue to saute until they are well-wilted. Salt and pepper 'em.
If you are using spinach, you'll want to squeeze out any extra moisture at this point.
This is a good place to pause if you're cooking ahead, like I was.
Make or buy a nine-inch pie crust and put it in the pan. I had a ball of short crust dough in my freezer, so I just defrosted it and rolled it out. Do whatever you want to with the excess overhanging crust. Me, I just pinched it back sloppily b/c I can't be arsed to flute it or fork it or anything like that.
Mix the greens together with two eggs, feta cheese, and some nuts -- walnuts or pine nuts; I used the former because I was out of the latter. Pile into the pie pan, smooth it down, and bake at 400 degrees for about 30 minutes.
You could add parmesan cheese, too, if you wanted. I sprinkled some on each slice as I served it.
Yum.
Slice an onion, or some leeks, or some other combination of alliums, and saute in oil until beginning to brown. (I had two leftover leeks and half a bunch of scallions.) Add 2-3 bunches of chopped cooking greens -- chard, kale, spinach, turnip greens, beet greens, collards, etc. (Turnips, beets, and collards, here.) Continue to saute until they are well-wilted. Salt and pepper 'em.
If you are using spinach, you'll want to squeeze out any extra moisture at this point.
This is a good place to pause if you're cooking ahead, like I was.
Make or buy a nine-inch pie crust and put it in the pan. I had a ball of short crust dough in my freezer, so I just defrosted it and rolled it out. Do whatever you want to with the excess overhanging crust. Me, I just pinched it back sloppily b/c I can't be arsed to flute it or fork it or anything like that.
Mix the greens together with two eggs, feta cheese, and some nuts -- walnuts or pine nuts; I used the former because I was out of the latter. Pile into the pie pan, smooth it down, and bake at 400 degrees for about 30 minutes.
You could add parmesan cheese, too, if you wanted. I sprinkled some on each slice as I served it.
Yum.
