Ingredients
- Kale big bunch - rough chopped about 4 cups
- Chard big bunch + stems for sautéing - rough chopped about 4 cups
- Collards or Sorrell (any greens you've got growing really) big bunch - rough chopped about 4 cups
- 2 Tbsp Butter
- 4 Tbsp Olive Oil
- Salt & Pepper to taste
- Garlic Scapes for sautéing with chard stems handful chopped small
- Italian flat leaf parsley- 1/4 cup chopped
- Thyme - 2 Tbsp
- Oregano - 2 Tbsp
- Chive - 2 Tbsp
- Marjoram - 2 Tbsp
- Rosemary - 2 Tbsp
- Basil - 2 Tbsp
- (Basically any herbs you have growing)
- 1 cup Ricotta Cheese
- 4 eggs, lightly beaten (reserve 2 Tbsp for washing the crust)
- Splash of milk or cream
- 1/2 cup Gruyere
- pinch of nutmeg
- 2 Tbsp Parmesan cheese for grating over the top
- 1 prepared 9" pie crust - you can make your own or use high quality store bought. We also like a good chickpea flour crust with this recipe.
Instructions:
Preheat oven to 375º.
Trim all leaves of stems. Reserve the chard stems. Roughly chop all greens and herbs. Toss together in a big bowl. Set aside.
Warm butter in skillet and sauté garlic scape and chard stems in the skillet with butter. Remove from pan and reserve. Sprinkle with salt and pepper.
Warm olive oil in large saute pan. Sauté all greens + herbs in two batches with a generous drizzle of olive oil and sprinkle of salt & pepper. Sauté until all are well wilted. Remove from pan and place in a large bowl. Fold in scapes and chard stems. Set aside
In a large bowl beat together eggs, Ricotta, milk, until smooth. Add a pinch of nutmeg and salt & pepper to taste. Stir in cheeses and greens.
Add all of the above to your prepared pie crust. Brush the edges with reserved egg. Sprinkle top with Parm.
Bake for 35-45 minutes on the middle rack of oven. Place a pie crust shield on crust to avoid overbrowning of edges. Remove from oven and let cool for at least 10 min before serving.
