3.14159...

In honor of Pi day, I made a Kale and Chard Pie for dinner!

Just in case you aren't as nerdy as me, "Pi Day" is held on March 14, at 1:59 (am or pm).  Pi = 3.14159..., which is the ratio of the circumference to the diameter of a circle. 

This was also a pretty big day for me, because this recipe uses hard-boiled eggs, which have been placed in the "foods I dislike" category for about as long as I can remember.  But I'm trying to be open to tasting new things, especially those things that I haven't tried since I was a kid.  Look at me now, mom and dad!  :-)

Honestly, as I was chopping the eggs and mixing them with cooked greens and onions, I couldn't help but think how gross it looked.  But I just had to remember that this recipe came from Mark Bittman, and therefore I just had to trust that it would be good.

And it was!  If you think about it, you are really just making a frittata or omelet filled with greens and onions.  But with a tangy biscuit-like crust.  Nothing weird about that!  I even tried some of the egg by itself before I put it in the pie.  Not bad!  I may even consider packing one in a lunch someday...

I'm totally kicking myself though.  As I was typing up the ingredient list below I realized I completely forgot to add the herbs!  It probably would have added a lot more flavor too!  I'll just have to make it again sometime.

Kale or Chard Pie
adapted from Mark Bittman's How to Cook Everything Vegetarian
Serves 4-6

2 tablespoons butter, plus more as needed
About 8 large kale or chard leaves, thinly sliced (I had both kale and chard, so I used both)
1 medium onion, sliced (we were out of onion, so I used a few leeks instead)
Salt and freshly ground black pepper
1/4 cup chopped mixed herbs, like parsley, thyme, chervil, and chives
6 eggs
1 cup whole milk yogurt or sour cream
3 tablespoons mayonnaise
1/2 teaspoon baking powder
1 1/4 cups all-purpose flour

Preheat the oven to 375.

Place three of the eggs into a small saucepan and fill with cold water to cover.  Bring to a boil, then turn off the heat and cover with a lid.  Let sit for about 9 minutes, then plunge into running cold water for a minute, dry carefully, and refrigerate.

In a large nonstick skillet, melt the butter over medium heat.  Add the onion and kale, and season with salt and pepper.  Cook for about 10 minutes, stirring every now and then, until the leaves are tender, but not browned.  Off heat, add the herbs, season with salt and pepper as needed.

Meanwhile, crack and peel the hard-boiled eggs, and coarsely chop.  Add to the cooked kale mixture.  Set aside to cool while you make the batter.

Combine the yogurt, mayo, and remaining three eggs.  Add the baking powder and flour.  Mix until smooth.  Lightly butter a 9x12 ceramic or glass baking dish.  Spread about half the batter in an even layer over the bottom of the pan, then evenly distribute the kale filling over that.  Spread the remaining batter over the kale.  Use your fingers or a spatula and try to make sure there are no gaps in what will eventually be the pie's top crust (I had some small gaps - it was ok).

Bake for about 45 minutes, the top will be shiny and golden brown.  Allow the pie to cool for 15 minutes before cutting into wedges.  Serve warm or at room temperature.