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The earthy flavors of Kale Wild Mix combined with wild mushrooms are nestled inside a healthy whole wheat crust, perfect for a hearty fall meal.
4 cups chopped Mixed Wild Kale leaves
Olive oil
1 clove pressed garlic
1 coarsely chopped onion
1/2 cup Portabello
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| Drop 4 cups chopped Mixed Wild Kale leaves into salted boiling water, cook until tender, about 2 minutes, drain and refresh under cool water. Squeeze out excess moisture and lightly sauté in olive oil along with 1 clove pressed garlic, 1 coarsely chopped onion, and 1/2 cup Portabello or other wild mushrooms.
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| Preheat oven to 350* Prepare a piecrust, using part whole wheat or spelt flour. Roll out a 12-inch circle and sprinkle base with a dusting of Parmesan cheese. Place Mixed Wild Kale filling in center, leaving 2 inches from the sides. Gently fold over the edges to form a loose crust. Dust with more Parmesan and bake for 45 minutes until golden.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Healthy, Hardy Harvests
Loaded with flavor, highly productive, incredibly hardy |
Baby Boiling Onions From Italy!
Easy to grow, great to cook with. |
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Recipes for Winter
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Check back regularly for exciting new recipes.
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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