Kale tastes best after a light frost, making this a good late-season harvest dish. Include a mixture of other greens (Swiss chard, spinach, turnip greens) for varied flavor.
Yield:
6 servingsIngredients
3 pounds untrimmed kale or other greens
3 tablespoons butter, divided
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 small red or yellow pepper, finely chopped
1 small zucchini, shredded
1 small carrot, shredded
2/3 cup fresh chopped basil
salt and pepper
3 large eggs, beaten
1/2 cup grated Parmesan cheese
1 cup fresh bread crumbs
Instructions
Trim stems and ribs from kale and discard. Wash, drain, and chop into bite-size pieces. Melt 1 tablespoon of butter with olive oil in a large skillet. Add onion and garlic and cook for 2 minutes, stirring constantly. Add remaining vegetables and basil. Cook, covered, over medium heat for 10 minutes. Uncover and simmer gently until liquid has evaporated. Add salt and pepper to taste. Remove from heat and cool slightly. Add eggs and pour into a buttered, shallow baking dish or pie pan. Sprinkle with Parmesan cheese. Melt remaining butter in a skillet and saute bread crumbs until golden. Sprinkle over the pie. Bake at 375 degrees F for 25 minutes. Let cool for 10 minutes before serving.
