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Kale, Asiago and Potato Pie

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This Kale Pie with Asiago and Potato is a hearty dinner pie, or a great vegetarian option for the holiday table. Quick braised kale is combined with cheesy mashed potatoes and tucked inside an easy olive oil pastry to make for one delicious savory pie. The kale and potato filling can be made up to 2 days ahead of time, but the olive oil pie crust must be made right before baking.

Ingredients

For Pie Crust:

For Kale and Potato Filling:

  • 2 large (about 1-1/2 pounds) russet potatoes, peeled and diced small
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup (125ml) vegetable broth, or water
  • 2 bunches kale (or other leafy greens), de-stemmed and diced
  • 1/2 cup (125 grams) sour cream
  • ¼ cup (60ml) whole milk
  • 1 cup (125 grams) asiago cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Big pinch of red pepper flakes
  • 4 chives, sliced

Instructions

  1. Make 2 batches of Olive Oil Pie Dough and let rest at room temperature for 20-30 minutes while making the pie filling.
  2. Add potatoes to a medium pot with enough water to cover them by 2". Boil the potatoes until tender, about 20-25 minutes. 
  3. While potatoes cook, heat oil in a large saute pan over medium-low heat. Once hot, add onions and cook until beginning to soften, about 6 minutes. Then add garlic and cook for 30 seconds. Next add in the broth and the kale, in batches if necessary, and cook until dark green in color and tender, about 10-15 minutes.
  4. Once the potatoes are tender, drain them, return them to the pot and mash with a potato masher. Add sour cream, milk, cheese, salt, pepper, red pepper flakes, chives and mix until just combined. Taste and adjust seasoning, if necessary.
  5. Place the cooked kale mixture and mashed potatoes in a large bowl and mix together until combined. Set the filling aside to cool slightly.
  6. Preheat oven to 375ºF.  
  7. Roll out one of the olive oil dough pieces to a 13″ circle. Fit pastry in a 9” pie plate, making sure to press the pastry into the sides and the bottom.
  8. Place the kale and potato filling inside of the pie crust and smooth over the top.
  9. Roll out the top crust to a roughly 10" circle and place on top of the filling. Seal the edges of the pie dough together by bringing the outer pieces of the bottom crust inward to meet the top of the pie dough and crimp as desired. Pierce a few steam holes in the center of the pie, and brush the top with a thin layer of olive oil.
  10. Bake in the preheated oven on the middle lower rack for 30-40 minutes, until the crust is light golden brown and the filling is completely heated through.

Find it online: https://everydaypie.com/kale-asiago-and-potato-pie/