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 Directions :

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.

 

Serves: 1

 

Recipe Categories: Dessert; Pie; Vegetable

Kale & Leek Pie Recipe brought to you by Recipes 4U

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