Kale Pie

This pie uses a no-roll crust, making it easy enough for everyday eating. Sydney, Frances and Frank prepared this Kale Pie in the South Arm Cooking Club for Seniors.


You may substitute kale with chard for this pie.


  • 2 tablespoons butter
  • 1 bunch kale, thinly sliced (about 8 large leaves)
  • 1 medium onion, sliced
  • salt and freshly ground black pepper
  • 1/4 cup chopped mixed herbs, like parsley, thyme, chervil and chives
  • 6 eggs
  • 1 cup whole milk yogurt or sour cream
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour


Source: adapted from Mark Bittman

Prep time: 30 minutes;  Cook time: 1 hour;  Serves 4 to 6


Kale-Pie-1-300x200Preheat oven to 375F.

Hard-boiled 3 of the eggs.

Kale-Pie-15-200x300Melt butter in a large skillet, preferably nonstick, over medium heat. Add kale and onion. Sprinkle with salt and pepper and cook, stirring occasionally until the leaves are quite tender, about 10 minutes. Do not brown. Remove from heat, add the herbs, then taste and adjust the seasoning.
Kale-Pie-16-200x300Peel and coarsely chop the hard-boiled eggs. Add to the cooked kale mixture and let cool while you prepare the batter.
Kale-Pie-3-300x200Combine yogurt, mayonnaise and remaining eggs in a large bowl. Whisk to mix well.
Kale-Pie-4-300x200Add baking powder, salt and flour to the egg mixture and mix until smooth.
Kale-Pie-5-300x200Lightly butter a 9×13-inch glass baking dish. Spread half of the batter over the bottom.
Kale-Pie-6-300x200Top with kale filling.  Smear the remaining batter over the kale, using a rubber spatula to make sure there are no gaps in what will form the pie’s top crust.
Kale-Pie-8-300x200Bake for 45 minutes in a 375F preheated oven, until golden brown.
Kale-Pie-7-300x200Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.

Sydney, Frances and Frank, thank you making this healthy pie.

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