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Here is my post #2 for the Fit Family Challenge! Tonight I prepared a Leafy Greens and Leeks Pie. We have been getting an abundance of leafy greens from Abbe Hills so I made this pie with Swiss Chard, Spinach, and Curly Kale. I sauteed these with 3 small leeks, so fresh garlic, and sweet summer onions and rounded it out with some smoky bacon and a nice sharp Swiss Cheese. Oh boy was this yummy! Use whatever leafy greens you have on hand. You can easily make this meal meatless by leaving out the bacon!
Leafy Greens and Leeks Pie
Leafy Greens and Leeks Pie
- 2 cups chopped leafy greens (you can use one or any combination of the following: spinach, chard, kale, escarole, endive, collards, you name it! If it's a leafy green you can use it!)
- 2 small leeks, chopped
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 5 slices thick bacon or pancetta, cooked and crumbled
- 1/2 cup cottage cheese
- 1/2 cup swiss cheese
- 1/4 cup parmesan cheese
- 1 tsp. dijon mustard
- 1/2 cup flour (I use whole wheat flour but white flour is fine too)
- 1/2 tbsp. baking powder
- 1/2 tbsp. baking soda
- 3 eggs
- 1 tbsp. vegetable oil
- 1 cup milk
- 1/2 tsp. sugar
- 1 tbsp. granulated garlic or garlic powder
- a pinch of salt
- 1 tbsp. butter or olive oil or a combination of the two
Preheat oven to 350 and spray a pie plate generously with cooking spray. In a large, deep sided skillet heat the butter over medium high heat. Saute the onions and leeks in the butter until soft. Add the leafy greens and saute until they are wilted and reduced by at least half of the volume. Remove from the heat and pour mixture into a medium sized bowl. Mix the leafy green mixture with the cottage cheese, the mustard, half of the swiss cheese, half of the parmesan cheese and the bacon. Pour into greased pie plate. In another bowl, mix the flour, baking powder, baking soda, eggs, oil, milk, sugar, garlic powder and salt. Whisk until smooth (may be slightly lumpy). Pour this over the leafy green mixture in the pie plate and stir gently to allow the mixture to sink to the bottom of the plate. Top with remaining cheese. Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
I served this dish with broccoli, but it would also be quite lovely with a tossed green salad.
Until next time, happy and HEALTHY cooking and EATING!
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