Kale & Leek Pie Recipe

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Kale & Leek Pie Recipe : Recipes 4U


Kale & Leek Pie Recipe

Recipe Ingredients

3 tbsp olive oil
1 leek
3 cup kale
1/2 cup cheddar cheese, grated
1/2 lb scrod (white fish)
1 herbs (your choice)
1 cup bechamel sauce
3 tbsp parmesan cheese, grated
1 9 pie shell, pre-baked

Recipe Preparation

Saute leek and kale in olive oil. Sprinkle cheese
onto pie shell. Spread leek and kale evenly in the pie

Meanwhile, cut the fish into chunks; simmer in water
and herbs. Drain. Mix with the bechamel sauce and pour
into pie shell, covering the kale and leek mixture.
Sprinkle with Parmesan. Bake at 375 F. for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's
Garden" catalog. Vol. 8, No. 1, Spring/Summer 1991.
Pg. 14. Electronic format by Cathy Harned.



Servings: 1




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Kale & Leek Pie Recipe Category from Recipes 4U

You can now save money on over-priced recipe cooking books or expensive meals in poncy dining establishments, all you have to do is locate and print out the recipe of your choice and you will soon be preparing a good meal to amaze your family in the comfort of your own home

This Kale & Leek Pie Recipe is one of our Kale Recipes, which came to us from our own collection and `free to use` sources. Of course, as we have over 50,000 recipes in our cookbook it would be a seriously difficult task to try out every recipe, so please exercise caution and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


Kale & Leek Pie Recipe

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