INGREDIENTS
- 8 ounces curly kale
- 8 ounces Swiss chard
- ¼ cup fresh parsley, chopped
- 4 yellow or gold potatoes
- 1 tablespoon butter
- 8 eggs
- 4 egg whites
- ¼ cup heavy cream
- ½ teaspoon salt
- 4 ounces goat cheese, crumbled or cut into pieces
INSTRUCTIONS
- Preheat the oven to 375 degrees F.
- Remove the ribs and any tough stems from the kale and Swiss chard. Roughly chop the remaining leafy greens and place in a large bowl. Add parsley and toss until evenly distributed.
- Keeping the skin on, slice the potatoes into ⅛"-thick rounds. I used a knife, but a mandolin works best if you have one.
- In a 10-inch ovenproof skillet, melt the butter over medium-low heat. Coat the entire bottom and sides of skillet with melted butter. Turn off the heat and arrange the potato slices along the bottom and sides of skillet, overlapping ½ inch, to form the crust. Spread the greens evenly in the potato crust and pack down tightly.
- In a small mixing bowl, whisk the eggs, egg whites, cream, and salt until uniform in color. Pour the egg mixture evenly over the greens until it is about ½ inch from the top of the skillet. Top the pie with goat cheese.
- Bake 30-40 minutes or until the center is set. Let cool for 5 minutes before slicing.
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