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
shell.
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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to Kale Recipes
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Kale & Leek Pie Recipe Category from Recipes 4U
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