Kale TartSubmitted by: LINDACC.1
IntroductionThis is a great way to eat those summer greens. Can use swiss chard, beet greens, cabbage, leeks or any greens as well as kale. A terrific brunch. This is a great way to eat those summer greens. Can use swiss chard, beet greens, cabbage, leeks or any greens as well as kale. A terrific brunch.
One tart crust (we use a frozen pie crust)
2 T olive oil
1 red onion (or white), finely diced
1 lb coarsely chopped greens (Kale, swiss chard leaves, beet greens, cabbage, leeks, etc.)
2 cloves of garlic
2 T. chopped fresh basil (1 1/2 t. dried)
1/4 t. salt
1/8 t. ground black pepper
pinch of red pepper (optional)
3 large eggs
1/3 C. plain, lowfat yogurt
1 C grated Parmesan cheese (also good with a combination of goat cheese, gorgonzola, blue, or any other cheese you like)
Reduce oven temperature to 375.
While crust is baking, add olive oil to a large skillet and add the onion, cooking until onions are soft --8-10 minutes.
Coarsely chop 1 pound of kale or whatever greens you are using (I estimated 6 cups in the calorie calculations) and 2 cloves of garlic. Add to skillet, cooking until tender, about 8-10 minutes.
Season with 2 T chopped fresh basil, 1/4 t salt and 1/8 t. ground black pepper. A pinch of ground red pepper is optional.
In a bowl combine 3 large eggs, slightly beaten, 1/3 C. plain, low-fat yogurt, and 1 C. grated Parmesan cheese (see ingredients for options).
Add the kale mixture and then scrape the mixture into the prepared tart shell, spreading evenly.
Bake at 375 until filling is golden and firm. About 25-35 minutes.
Serves 4 easily
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACC.1.