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.
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
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.