Recipe: Kale or Chard Pie (with cabbage variation)

KALE OR CHARD PIE

2 tbsp. butter, plus more as needed
About 8 large kale or chard leaves, thinly sliced
1 medium onion, sliced
Salt and freshly ground black pepper (to taste)
1/4 cup chopped mixed herbs (such as parsley, thyme, chervil and chives)
3 hard-cooked eggs and 3 uncooked eggs, divided use
1 cup whole-milk yogurt (or sour cream)
3 tbsp. mayonnaise
1/2 tsp. baking powder
1 1/4 cup flour

Preheat the oven to 375 degrees F. Lightly butter a (9x12 or 9x13-inch) ceramic or glass baking dish.

Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, 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.

Shell and coarsely chop the 3 hard-cooked eggs. Add to the cooked kale mixture and let cool while you make the batter.

Combine the yogurt, mayonnaise and 3 uncooked eggs. Add the baking powder and flour and mix until smooth. Spread half the batter over the bottom of the prepared baking dish, then top with the kale filling; smear the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.

Bake for 45 minutes; it will be 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. Eat warm or at room temperature.

VARIATION:
Replace the kale with 1 medium head of Savoy or white cabbage and the mixed herbs with 2/3 cup snipped fresh dill.

Makes 4-6 servings
Source: How to Cook Everything Vegetarian by Mark Bittman