Garden Goddess Greens Pie


(This following recipe comes from Carol Ford of Garden Goddess Produce in Milan, MN. It is a central recipe to her amazing 6-month winter CSA share, and I am so delighted to be able to share it with all of you. Thank you, Carol!)

3 lbs fresh greens (any combination of chard, collards, raab, spinach, arugula, kale, mustard, turnip greens, beet greens, choi)
2 T. olive oil
1 T. butter
1 med. onion, chopped
3 cloves garlic, minced
1/2 lb. (1 med.) grated zucchini or summer squash *
1/2 cup of finely chopped green or red sweet pepper *
1/2 cup chopped fresh basil *
1/4 cup chopped fresh parsley *
1/2 tsp. black pepper
3 large eggs, beaten
1/2 cup Parmesan cheese
1/2 cup sharp cheese (Swiss, Jarlsberg, Feta all work well. I love blue cheese, myself)

Preheat oven to 375 degrees.  Trim greens, discard stems and coarsely chop the leaves.  Heat butter and oil in a large pot (My cast iron dutch oven works best for me) on medium heat.  Add onion, garlic, cook 2 minutes.  Stir in zucchini, peppers, salt and pepper, then cook for another minute.  Add in the basil, parsley and chopped greens, mixing thoroughly.  Cook, covered, over medium heat for 15 minutes (or until very tender).  Remove cover and continue cooking, stirring frequently, until all liquid is evaporated (approximately 25 minutes).  Transfer greens mixture into a large mixing bowl, mix in beaten eggs and half of each of the cheeses.  Pour mixture into buttered pie pan, sprinkle remaining cheeses on top.  Bake for 25 minutes, let set 10 minutes before serving.

  • Note: this is a very forgiving recipe for substitutions.  Use whatever’s available.  I’ve shredded radishes, pac choi stems and kohlrabi into this dish when I’ve been shy of peppers or summer squash. Same goes with the spices.  I have used rosemary, oregano and thyme to flavor this pie and like it.  This dish provides a great excuse to splurge on top quality sharp cheeses, which compliment the greens splendidly.  Also, if you are like Chuck, you prefer this dish baked in a pie crust.  Works that way, too. Experiment and enjoy!

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