In our never-ending quest to use greens, we saw this recipe on the back of our weekly CSA newsletter and thought, why not? We had some Red Russian Kale to use, and we were going to be having a chard pie anyway, so what the heck. Let’s try it.As we mentioned the other day, we made a trip out to the farm for the open house and we got to pick some vegetables. We mainly focused on chard and spinach — two of our favorite greens — partly because they are mild, and partly because we have some great recipes for them. One is chard pie. Of course, that requires some sort of pastry crust, and, while we usually make up a regular pie crust, we thought that we had to at least give this recipe a try. You can find the original on the Tucson CSA web site; we didn’t do anything to change it, other than add a bit of water.
Makes one 10-inch crust
- ~1 pound greens
- 2-3 Tbs unsalted butter
- 3/4 cup flour
- 3/4 cup bread crumbs
- olive oil for greasing pan
According to the recipe you can use any kind of green, so feel free to experiment with what you have.
Preheat oven to 375°F.
Chop greens. Wash up the greens and chop into small pieces. You could use a food processor, but we didn’t want to bother with the clean-up, so we went to town with a knife. It was fine.
Sauté greens. In a heavy-bottomed skillet, melt the butter and sauté the greens until tender, about 5 to 7 minutes. Then transfer to a medium-sized bowl.
Add dry ingredients. Add the flour and the bread crumbs, and mix until you have a dough-like consistency. You might have to add a bit of water to be able to incorporate all the flour and bread crumbs.
Press into pan. Press the dough into a lightly oiled pie or quiche pan with a spatula or your fingers. Smooth out using the bottom of a measuring cup.
Bake. Place in the oven and bake for 15 to 20 minutes, or until lightly browned and crisp.
Now use the crust for whatever savory tart you had planned. It would be nice for a quiche and we can attest that it was fine for the chard pie.
While this was a way to use up some greens, we didn’t think it was a great use for them. The crust was fine, but I think we’ll probably stick to plain pastry crusts in the future. Three stars.