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Meatless Monday: Sweet Potato and Kale Pie

February 4th 03:02pm, 2013



I love pies. They’re refreshing in the summer and comforting in the fall and winter. When spring finally arrives, they’re also the perfect way to welcome the warm weather. I love them with one crust, two crusts, stuffed with sweets or — like this recipe — stuffed with savory goodness for those days that sugar and cream just won’t do (If that ever happens in my home, kitchen gods, come help me!).

Sweet Potato and Kale Pie
Makes 1 10-inch pie

For the crust:
1¼ cup all-purpose flour
1 tsp. salt
1 stick unsalted butter, cold and sliced
Ice water

For the filling:
2 Tbsp. butter
1 small yellow onion, chopped
Salt and freshly ground black pepper to taste
3 cloves garlic, minced
1 large bunch kale, stems removed, chopped
½ Tbsp. olive oil
1 cup ricotta
1 Tbsp. honey
1 Tbsp. fresh thyme, chopped, plus a few sprigs for garnish
½ tsp. freshly grated nutmeg
¾ cup grated Parmesan, divided
¼ large sweet potato, sliced paper thin

• First make the crust. Combine the flour and salt in a food processor. Add the butter and process until the dough reaches the consistency of damp sand.
• Move the dough to a bowl and add 2 tablespoons of ice water. Combine until the dough can be formed into a ball, adding 1 more tablespoon of ice water at a time, as needed, to reach that point.
• Wrap the dough in plastic and freeze for 10 minutes.
• Preheat the oven to 375 degrees.
• Remove the dough from the freezer, unwrap and place on a well-floured surface. With a rolling pin, roll the dough into a circle about ¼-inch thick and large enough to fit your pie pan.
• Press the dough into the pan, trimming any excess that hangs over the sides. Prick the surface of the dough, including the sides, several times with a fork. Bake for 12 to 14 minutes.
• Remove from the oven and set aside. Turn the oven up to 425 degrees.
• To make the filling, melt the butter over medium heat in a large saucepan that has a lid. Add the onions and season with salt and pepper to taste.
• Saute for 10 minutes, or until the onions become brown. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and olive oil, and season the filling again with salt and pepper. Cover the pan and cook until the kale is wilted, about 6 to 8 minutes.
• Remove from heat and mix in the ricotta, honey, thyme, nutmeg and ¼ cup of Parmesan. Season with a little more salt and pepper, then transfer the mixture to the pie crust, spreading it out evenly. Top with the sliced sweet potatoes, the remaining Parmesan and a few sprigs of thyme.
• Bake the pie for 20 minutes, then broil for 1 to 2 minutes, or until the top is brown and crispy.
• Remove from the oven and enjoy.

By Beth Styles

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