Kale & Winter Vegetable Pie

Tuscan Kale also known as Cavolo Nero, a dark green leafed versatile vegetable, very familiar in Italian recipes, is now available. Used with a few simple vegetables this makes a flavoursome winter vegetable pie.

For 4 people you will need:

1 bunch of Tuscan Kale…thoroughly washed & sliced up, stalks and all (about200g)
1 large on onion. Peeled, quartered and thinly sliced
4 cloves of garlic finely chopped or grated
1 large Fennel Bulb, washed and thinly sliced
1 large Parsnip, peeled and small diced
1 red capsicum…deseeded and thinly sliced
2 eggs lightly beaten
250g of peeled potatoes, small dice
Good handful of stale bread(I use Kalamata Sour Dough small dice)
Extra Virgin Olive Oil. Fresh Parsley Chopped, Salt and pepper


Preheat oven to 170°c or 150°c fan

In a large saucepan or fry pan coat the bottom with a thin layer of Olive Oil and heat to a moderate temperature. Add the Onion, Garlic, vegetables and the Kale. Simmer for around 20+ minutes until vegetables and Kale are cooked through. Usually there is enough water on and in the kale to stop the mixture drying out, but if it does just add some water or stock to keep it moist. Finally remove from heart, stir though the two beaten eggs and pop into an ovenproof casserole bowl

Place the dice potato and bread in a bowl with the chopped parsley, salt and pepper. Add a really good slosh of olive oil. Stir well to coat, especially the bread.

Top the Kale mixture with this bread and potato mixture and place in pre-heated oven for around 30 to 40 minutes.

Variations: Use Silver beet instead of Kale and Pumpkin or any root vegetable in place of the fennel and parsnip. Add crumbled feta cheese to the Kale mixture. Mix Parmesan cheese through the potato/bread topping


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