Categories: not tried
Ingredients
- 2 to 3 tablespoons olive oil
- 2 to 3 cups of any combination of the following diced vegetables: onion, garlic, carrot, bell pepper, celery, potato, mushroom, sweet potato, winter squash, turnip, parsnip, broccoli, or Brussels sprouts
- 6 cups coarsely chopped greens, such as kale, cabbage, mustard greens, turnip greens, broccoli rabe, or chard
- 1/2 cup frozen peas or corn
- Seasonings to taste: chopped fresh parsley, dried thyme, rosemary, sage, basil, savory, marjoram, or a combination
- Sea salt and freshly-ground black pepper, to taste
- 1 tablespoon unbleached or whole wheat flour
- 1/2 to 1 cup vegetable broth
- 1/2 cup shredded cheese (optional)
- Your favorite homemade or store-bought crust or 3 cups cooked mashed potatoes
Directions
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Preheat oven to 350F.
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In a large skillet, heat the olive oil and add the diced vegetables, sautéing, stirring occasionally, until tender.
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Add chopped greens and cook briefly to wilt. Add frozen peas or corn and allow to cook through.
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Add seasonings, then sprinkle vegetables with flour, stirring well and simmering for a few minutes. Add broth, stirring until thickened. Add cheese, if desired.
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Place ingredients in an oiled deep-dish pie dish. You may use a bottom crust, if you like, and/or a top crust. If you go crustless, top vegetables with mashed potatoes, dotted with butter or drizzled with olive oil, if you like.
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If using crust, cut a special symbol (a sun is a nice touch) in the top, or use a spoon to swirl a sun or spiral shape in the mashed potatoes.
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Bake 45 minutes, or until golden, and serve on a platter surrounded with fresh evergreens, if you like.