Kale Pie

Kale Pie is a great lunch to make.  I am focusing more and more on a healthy lifestyle and that includes what goes into the body.  Living in the sun parlour of Canada, I am very fortunate to have access to fresh vegetables all year round.  My kale grows locally and I pick up bunches of it as needed.  This is a simple recipe and makes a great main.

To the kale I add a large onion and a red bell pepper.  If you don’t have kale, spinach makes a nice alternative.  If you like you can add ham or bacon, but vegetables are fine and hearty to satisfy the hunger.  You can also add cheese, but today I wanted to cut the fat.

I love kale and you may like this recipe too:  https://recipesatmytable.com/mushroom-and-kale-quiche/

Ingredients for Kale Pie

The Crust

• 3 cups frozen hash brown potatoes
• 1 tsp canola oil
• 1 tbsp Italian seasoning
• 1/2 tsp paprika

The filling

• 1 large onion
• 4 cups chopped kale
• 2 tbsp olive oil
• salt and pepper
• 4 eggs
• 1/2 cup plain greek yogurt
• 2 tbsp olive oil
• 1 red bell pepper (diced)
• 1/2 cup any shredded cheese ( optional)

The Process

Defrost the potatoes in the microwave for 2 minutes, stir and return to microwave for another 2 minutes.  Grease a pie plate with the canola oil.  Toss the potatoes with the Italian seasoning and the paprika.  Mold the potatoes to the dish pushing down with your hands to form a crust.

Place in a 375 F oven for 10 minutes.  Remove and let cool.

Meanwhile sauté the onion and pepper for a few minutes.  Add in the Kale and wilt. Remove from heat and let cool.

Whisk the eggs, yogurt, salt and pepper.

Place the vegetables into the cooled potato crust.  Pour the egg mixture over them.Place in a 375 F oven for 20-25 minutes.

 Beautiful layers. The yogurt/egg mixture makes a little crust over the vegetables.