Free Recipe Kale and Leek Pie
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Kale and Leek Pie Recipe
3 tb Olive oil
1 Leek
3 c Kale
1/2 c Cheddar cheese; grated
1/2 lb Scrod (white fish)
Herbs (your choice)
1 c Bechamel sauce
3 tb Parmesan cheese; grated
1 9 pie shell; pre-baked
Kale and Leek Pie 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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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