- 6
- 25 mins
- 60 mins
Ingredients
- 1 recipe Pastry for a Single Crust Pie
- 3 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 10 cups chopped, stemmed kale
- 2 tablespoons chopped fresh sage
- 1/4 teaspoon salt
- 1/2 cup shredded white cheddar cheese (2 oz.)
- Milk (optional)
- 1/2 lemon
Preparation
Step 1
1.Preheat oven to 375 degrees F. Prepare pastry. On a large piece of lightly floured parchment paper, roll pastry to a 13-inch circle. Slide parchment and pastry onto a baking sheet. Set aside.
2.For filling: In an extra-large skillet heat 2 Tbsp. oil over medium heat. Add shallot and garlic. Cook and stir 2 minutes or until shallot is softened. Add kale; toss for 4 to 5 minutes or until just parchment paper, roll pastry to a 13-inch circle. Slide parchment and pastry onto a baking sheet. Set aside.
2.For filling: In an extra-large skillet heat 2 Tbsp. oil over medium heat. Add shallot and garlic. Cook and stir 2 minutes or until shallot is softened. Add kale; toss for 4 to 5 minutes or until just wilted. Stir in sage and 1/4 tsp. salt.
3.Spread kale mixture over center of pastry, leaving 11/2 inches of border uncovered. Using parchment, lift and fold pastry edge over filling, pleating as necessary. Sprinkle filling with cheese. If desired, brush pastry with milk.
4.Bake 35 to 40 minutes or until crust is golden. Cool slightly before serving. Squeeze lemon over filling, drizzle with remaining oil, and sprinkle with additional chopped sage.
wilted. Stir in sage and 1/4 tsp. salt.
Recipe for Single Crust Pie
In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/2 tsp. salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter until pieces are pea size. Sprinkle 1 Tbsp. cold water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening, using 1 Tbsp. cold water at a time (no more than 5 Tbsp. total), until all flour mixture is moistened. Gather pastry into a ball, kneading gently until it holds together.