Kale & leek pie

1 Pie

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 Leek
3 cups Kale
½ cup Cheddar cheese; grated
½ pounds Scrod (white fish)
Herbs (your choice)
1 cup Bechamel sauce
3 tablespoons Parmesan cheese; grated
1 9\" pie shell; pre-baked

Directions

Saute leek and kale in olive oil. Sprinkle cheese onto pie shell.

Spread leek and kale evenly in the pie shell.

Meanwhile, cut the fish into chunks; simmer in water and herbs.

Drain. Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture. Sprinkle with Parmesan. Bake at 375 F. for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol.

8, No. 1, Spring/Summer 1991. Pg. 14. Electronic format by Cathy Harned.

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