This is a simple and almost biscuit like dish. Bake ahead and serve at room temperature.
Kale or Chard Pie
2 tablespoons butter, plus more as needed
about 8 large kale or chard leaves, thinly sliced
2 medium onions, chopped
salt, pepper, Garlic Garlic seasoning from Tastefully Simple
1/4 cup fresh chopped herbs like parsley, thyme, chervil, chives
6 eggs (3 hard boiled, 3 raw)
1 cup of sour cream or Greek yogurt
3 heaping tablespoons mayonaise
1/2 teaspoon baking powder
1-1/4 cups all-purpose flour
2 cups grated cheese- any kind
Preheat oven to 375.
Put butter in a large skillet, over medium heat, melt. Add kale, onion, sprinkle with salt, pepper, garlic seasoning until leaves are tender. Do not brown. Remove from heat, add the herbs, taste and adjust seasoning.
Shell and chop the 3 hard cooked eggs. Add to kale mixture. Add 1 cup cheese to kale mixture.
combine, yogurt or sour cream, then mayonnaise, and remaining raw eggs. Add the baking powder and flour and mix until smooth. Add 1 remaining cup of cheese to flour mixture.
Lightly butter and spray a 9×13 baking dish or deep 9×9 dish. Spread about 1/2 the batter over the bottom, spreading with small spatula. Then top with kale filling, smear the rest of batter on top of kale mixture, don’t worry if the chard gets mixed in while spreading.
Bake for 40-45 minutes or until golden brown, if using a 9×9 pan, time will be around 20 minutes. Bake until toothpick comes out clean. Top with fresh Parmesan cheese shredded.
Let cool then eat.
If you cook too long and it is dry just drizzle some chicken broth on the dish and it will be moist again. Eat warm or at room temperature.