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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.0
  • Total Fat: 10.2 g
  • Cholesterol: 29.4 mg
  • Sodium: 468.8 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Kale Pie calories by ingredient
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Kale Pie

Submitted by: PIXIESPARKLES

Introduction

A kale and feta casserole with a cornmeal crust A kale and feta casserole with a cornmeal crust
Number of Servings: 6

Ingredients

    2 pounds kale
    1/2 cup chopped fresh dill
    1/4 cup chopped fresh mint
    1/4 cup chopped flat-leaf parsley
    1 large onion, chopped
    Salt and freshly ground pepper to taste
    7 ounces feta cheese, crumbled


    Crust:

    2 cups milk
    1 cup fine cornmeal
    1 cup water, as needed

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Directions

1. Chop the kale into medium-sized pieces, then steam the kale in a large pot, for 1 to 2 minutes, just until bright green, then drain and squeeze out moisture.

2. Return the kale to the steaming pot (no heat is necessary), chop the onion, dill and mint, then and chopped herbs and feta. Toss everything together, season to taste with salt and pepper.

3. Preheat the oven to 375 degrees. Oil a 10-inch round baking dish or cake pan or a 9" square dish.

4. Place the milk in a medium saucepan and bring to a simmer over medium heat. Add salt to taste and slowly stream in the cornmeal while stirring with a whisk or a wooden spoon. If you donít add it in a very fine stream it will lump. Stir until the mixture is thick, like polenta. Remove from the heat when it is thick enough that it doesn't drip from your whisk.

5.Put the kale mixture in the baking dish or cake pan. Using a spatula, spoon the cornmeal mixture over the kale mixture and spread in an even layer. Donít worry if it doesnít cover every bit of the top.

6. Bake 45 minutes to 1 hour in the preheated oven, until the top is browned. Remove from the heat and allow to sit for 30 minutes before cutting.

Yield: 6 servings.

Advance preparation: You can make this hours before serving. Itís good at room temperature, or you can warm it in a low oven. It will keep for 3 days in the refrigerator.

I sometimes make it a day in advance & then bake it the next day for serving.


Serving Size: 1/6 of casserole

Number of Servings: 6

Recipe submitted by SparkPeople user PIXIESPARKLES.






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