Skip to main content

Low Carb Kale “Pie”

Low Carb Kale “Pie”

Have been making kale “pie” for years and used to follow the recipe and baked it with a pie crust. Even before I went low carb, I omitted the crust, as this dish doesn’t need it. If you are eating them, sweet potatoes go well with the kale pie.

I have also made this with mushrooms, like shitake, instead of the cabbage and tomatoes.

I don’t add salt, as the feta cheese is salty enough for me.

Kale Pie

Preheat oven to 375 degrees.

1 large bunch kale, stems removed, leaves roughly chopped

¼ large red head of cabbage, cored and sliced (optional)

Handful grape or cherry tomatoes, halved

1 medium red onion, diced

2 cloves garlic, diced

Avocado or extra virgin olive oil

1/4 cup milk or heavy cream

6 oz feta cheese, preferably sheep’s, crumbled

6 eggs, beaten

Pepper

Sauté onions and garlic until translucent and add kale and cabbage, if using. Sauté, about 15 minutes or until tender. Allow vegetables to cool a bit.

Mix remaining ingredients and add kale mix and combine. Place mixture in a pie dish or other shallow baking dish, add tomatoes cut side down and bake 45 minutes.

 

MENU