Thursday, December 6, 2012
Kale and Red Onion Pie
Two big bunches of Italian (Lacinato) kale, chopped up (yes, you can substitute other greens but this kind of kale is really starchy and good)
8 organic eggs
2 tablespoons extra virgin olive oil (Spanish or Greek would be good here)
4 oz. feta cheese OR shredded Manchego (go with your gut)
1 red onion (if you really hate this much onion, try a thinly sliced fennel bulb instead, but I would add a little chopped onion to the mix if you go that way)
1 teaspoon salt
2 teaspoons pepper
1 pinch of mace (if you have it)
2 heaping tablespoons of any kind of flour (rice, wheat, coconut, potato- doesn't matter, I think I used brown rice flour because that's what I had)
2 heaping tablespoons pine nuts
Preheat the oven to 375 degrees Fahrenheit.
Mix the chopped kale, and everything else, EXCEPT the red onion and one of the tablespoons of oil.
Meanwhile you can either line a 9X13 inch pan with your favorite pie crust OR just leave it out entirely.
Pour your kale mixture in the pan. Then thinly slice your red onion and arrange it as nicely and evenly on top as you can, and sort of smoosh the slices down onto your kale mixture a bit. Drizzle the last tablespoon of oil on top of the onion slices and sprinkle them with a little salt and pepper.
Bake in the oven for 45 minutes to an hour. You want the onions to get crunchy on the edges. In fact, you might want it a bit more brown than it is in my photo, this is after cooking for only 45 minutes. This might be nice for a lunch, you can serve it warm or at room temperature (like pizza really). A little fresh squeezed lemon on top wouldn't be totally out of line, or even a side of marinara or pizza sauce to dip it in.
Eat your veggies!