Kale is this leafy green, considered a superfood and one that you should be consuming. Kale has tons of health benefits, and it is super easy to add it to your diet. There are several different ways in which you can cook kale. This veggie is fantastic in smoothies, soups, salads, and you know what else? That’s right; there are also delicious kale pie recipes we’ll be sharing with you for your enjoyment.
Don’t be fooled by the green color; kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C, and potassium. It is also fat- and sodium-free. Once you learn about kale’s vast health benefits, you’ll want to have it in all its forms; steamed, sautéed, boiled, or baked in a delicious kale pie.
You may be from the not so friendly kale group, however knowing the right way to cook it and the right recipes, it’s a complete game-changer. Once you give kale pie recipes a try, you won’t go back to your old life without kale. We’ll be sharing with you several kale pie recipes for your consideration, and do not worry, all you have to do is follow the direction, and you’ll realize it couldn’t be easier to make kale pie at home.
4 Kale Pie Recipes To Choose From
SPICY TUSCAN KALE AND RICOTTA PIE
If you are a fan of Tuscan kale aka, Dinosaur kale, then this Spicy Tuscan Kale and Ricotta Pie have your name on it.
This pie recipe makes for a delicious and healthy dinner option. One pie yields approximately six servings. If you are unable to get Tuscan kale, you can still make this yummy kale pie recipe with other types of kale.
Ingredients
- A bunch of medium Tuscan kale, ribs, and stems removed, leaves cut into strips.
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- Kosher salt and freshly ground black pepper
- 1 Pizza Dough
- 8 oz grated fresh mozzarella
- 1 cup fresh ricotta
- 2 oz Parmesan, finely grated
- Crushed red pepper flakes (optional for serving)
Instructions
- Toss kale with oil and lemon juice in a medium bowl
- Season with salt and pepper.
- Massage the dressing into the kale with your fingers and let sit at room temperature for 2 hours to soften.
- Place a rack in the lower third of the oven and preheat to 525° or as high as the oven will go.
- Once the dough has risen on the baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan.
- Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
- Serve topped with red pepper flakes.
Notes
The key to a perfect kale pie is to pre-dress and massage the leaves.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 313Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 485mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 16g
KALE AND ONION PIE RECIPE
If you grow your own kale you’ll end up with considerable ammounts of this leafy green veggie. A great way to cook all that extra kale is manking this delicious kale and onion pie! You may think it takes a ton of work but this recipe is specially easy to make.
With this recipe you can forget about folding or rolling things out. The crust is made of mayonnaise and all you need to do is mixed the ingredients together and let your oven do the heavy work.
Ingredients
- 2 tablespoons butter, plus more as needed
- About 8 large kale or chard leaves, thinly sliced
- 1 medium onion, sliced
- Salt and freshly ground black pepper
- 1/4 cup chopped mixed herbs, such as parsley, thyme, chervil and chives
- 3 hard-cooked eggs, coarsely chopped
- 3 uncooked eggs, whisked
- 1 cup sour cream
- 3 tablespoons mayonnaise
- 1/2 teaspoon baking powder
- 1 1/4 cups flour
Instructions
- Preheat oven to 375 degrees. In a large skillet, heat the butter over medium heat. Add the kale and onion and cook, stirring occasionally, until the leaves are tender, 10-12 minutes. Season with salt and pepper according t your prefrence.
- Add the chopped herbs and hard-boiled eggs to the kale mixture, stir gently to combine, and remove from the heat.
- Mixed the sour cream, mayonnaise, and whisked eggs. Add in the flour, baking powder, and a good pinch of salt and whisk until smooth.
- Pour half the batter in the bottom of a 12-inch pie dish or a 9 x 13″ dish. Layer in the kale mixture, then cover with the remaining batter. Bake for 45 minutes, until the top is shiny and golden.
- Cool for 15 minutes and serve warm.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 388Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 222mgSodium: 343mgCarbohydrates: 35gFiber: 5gSugar: 5gProtein: 14g
LIGURIAN KALE PIE
Ligurian kale pie is a great kale recipe, this Italian dish allows you to play with different greens and it can be made in a ceramic pie plate, no crust. That allows it to be served for those who can’t eat gluten. It’s still delicious.
You can also play with your cheeses, for example it is excellent with Feta, and if all you have is cheddar, is still pretty good.It will keep 3 to 4 days at room temperature. If refrigerated, warm the slices in a skillet before eating.
Ingredients
- 3 bunches of kale, washed, stalks trimmed by 2 inches
- 1 ½ cups all-purpose flour
- 1 cup whole-wheat flour
- ¼ cup plus 5 tablespoons olive oil
- 1 bunch scallions, white and light-green parts only
- 1 cup mixed fresh herbs (thyme, parsley, marjoram)
- Salt
- 2 eggs
- 1 cup grated Parmesan cheese
- ½ cup ricotta cheese
- ½ nutmeg, grated
Instructions
- Place the greens in a large pot. Add 3 cups of water, cover and set over medium heat. Bring to a boil and cook for 12 minutes, stirring occasionally. Transfer to a colander. Once cool, wring out the greens to remove as much water as possible.
- Mix the flours and 2 teaspoons salt until combined. Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. Divide the dough into 2 equal pieces and let rest for at least 10 minutes.
- Preheat the oven to 400 degrees. Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice. Transfer to a large mixing bowl. Repeat with the remaining greens. Process the scallions and herbs to a rough paste and mix into the greens. Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg. Season to taste with salt.
- Line a large cookie sheet with parchment paper and set aside. Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet. Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge. Add more flour to the surface, roll out the second ball of dough and drape it across the filling. Trim the top layer so it hangs over the filling by 1/2 inch. Pinch together the layers. Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
- Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes. Cool before eating
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 218Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 234mgCarbohydrates: 24gFiber: 3gSugar: 1gProtein: 9g
CHICKEN KALE AND MUSHROOMS POT PIE
Looking for an amazing, easy and satisfying recipe! Then this chicken, kale and mushroom pot pie should satisfy the taste buds of everyone at home. It is filling, comforting and super easy to make.
This is a family supper for the books that will not only fill you up but its also nutritious; the combination of chicken with mushrooms makes your mouth water and the kale component makes this pie dish healthy and yummy.If you have any left overs, just keep you leftovers frozen for another day.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 thyme sprigs, leaves picked
- 2 garlic cloves, crushed
- 350g chicken breasts, cut into small chunks
- 250g chestnut mushrooms, sliced
- 300ml chicken stock
- 100g crème fraîche
- 1 tbsp wholegrain mustard
- 100g kale
- 2 tsp cornflour, mixed with 1 tbsp cold water
- 375g pack puff pastry, rolled into a circle slightly bigger than your dish
- 1 egg yolk, to glaze
Instructions
- Heat ½ tbsp oil over a gentle heat in a casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
- Add the stock, crème fraîche, mustard and kale, and season well. Add the corn flour mixture and stir until thickened a little.
- Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the center and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 907Total Fat: 56gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 155mgSodium: 507mgCarbohydrates: 61gFiber: 3gSugar: 12gProtein: 40g