When humble steamed vegetables get dressed up in a double crust, heads turn and tongues wag. An elegant presentation for a special occasion… though if I were quicker and more adept at rolling out pie crusts, I suspect this would become a regular feature on my table. It’s so much fun to make and eat! And a great way to use up frozen greens. So grateful to my dear friend who introduced me to this culinary marvel. Her pie, of course, was much better, using turnip greens and plenty of parmesan cheese and nutmeg, and sticking more closely to the original recipe. But I was ridiculously pleased nonetheless with how this turned out. Hope to give it another try soon!
Olive oil crust:
2 1/2 cups whole wheat flour
3/4 tsp. salt
1/3 cup olive oil
1/2 cup cold water
A couple tablespoons oil
4 cloves garlic
Kale leaves or whatever greens you want, finely chopped
3 tbsp flour (optional, to help it “set”)
1 tbsp. vinegar (or juice and zest from a lemon if you have one)
1-2 teaspoons cumin, or whatever other seasonings you care to use
Salt and pepper, to taste
Combine together flour and salt, then mix in oil and finally the water to form a stiff dough. (Dough can be made ahead and stored in fridge if you want.)
To make the filling, sauteé the onion in garlic until soft, then add greens and spices and let cook for another minute or two, adding a bit more oil if necessary to coat filling. Mix in vinegar, adjust seasoning to taste, and set aside.
Divide dough in two and roll one out to be the bottom crust. Press into the bottom of pie pan, then spread filling evenly into pie crust. Roll out remaining dough to form top crust, place gently on top, and crimp together edge with a fork. Brush with olive oil, or with an egg wash (1 egg + 1 tsp. water) if you want a shiny crust. Slash the top crust several times around the center with a sharp knife, then bake at 400ºF for 40-45 min, until crust is golden brown.