Kale & Sweet Potato Pie With Caramelized Onions

What happens when you pair together two of the most healthy vegetables around? Magic, just pure and simple magic.
That’s what this pie is really about: magic.
Kale (the healthiest green veggie) and sweet potato (the healthiest orange veggie) complement each other on all levels to make this pie a magic wonder.



Because the bitterness of the kale and the sweetness of the yam balance out perfectly. The caramelized onions add that je ne sais quoi that make the whole experience even more magic.
This pie is not only incredibly good, but nutritionally it’s one of the healthiest dishes you can serve.



So, yes, this magic tale is just about three veggies that for some “unknown” reasons just make for a glorious pie.



Another thing, this pie can be baked vegan just by subbing the butter in the pie crust with vegetable shortening, and replacing the egg with flax eggs in the filling. That’s about it.



Kale & Sweet Potato Pie with Caramelized Onion Print this Recipe!

Ingredients

Flaky Whole Wheat Pie Crust

1 ¼ cup / 5.2 oz / 150 gr whole wheat flour
⅛ tsp fine grain sea salt
½ cup / 4 oz / 113 gr butter (better if salted but unsalted works too)
¼ cup / 40 ml cold water

Pie Filling

1 large sweet potato cooked (you should get about 2 cups or 375 gr of mashed sweet potato)
4 cups / 155 gr chopped kale
2 medium onions sliced
1 tbsp olive oil
1 tsp fine grain sea salt
2 large eggs (or 4 egg whites)
Ground black pepper to taste.

Directions

To make the pie crust I use the quick food processor technique I’ve learned from watching this Melissa Clark video, using the above ingredients. It works perfectly, and it’s super easy.
If you don’t have a food processor (or if you’re feeling particularly brave) you can do it by hand, using the above ingredients, and this technique.

For the filling, bring a large pot of salted water to a boil.  Add the kale, stir to submerge the leaves, and cook for 30 seconds (up to 1 minute). Drain and set aside to drip dry.
Bring another large pot of salted water to a boil. Add the sweet potato and cook until tender, 20 to 30 minutes (but it might take more than that). When ready, remove the skin, and mash it with a fork until smooth. Set aside.
While the sweet potato is cooking, place a medium, heavy bottom saucepan over medium heat.  Add the olive oil.  Add the sliced onions all at once. Stir to coat the onions in the fat, and add ½ tsp of salt. Place lid on the pan and allow to onions to cook for about 4 minutes at a time.  Lower the heat if the onions are browning too quickly. Remove the lid to stir the onions every so often.  The onions will begin to brown, and break down. The onions are ready when entirely browned and soft (it will take about the same time for the sweet potato to cook, 20 to 30 minutes).
Break the eggs into a large bowl, and lightly beat. Add the kale, mashed sweet potato, caramelized onions, and the remaining ½ tsp of salt. Season with some ground black pepper.
Mix until well combined, and set aside.

Preheat your oven to 375°F (190°C), with a rack in the middle.
Roll out your pie crust on a flour dusted counter, roll and turn until you get a 12 inch round. If you’re not feeling confident about this. Watch Melissa’s video again, and notice how she’s not fuss at all about it.
Line a 9 or 10-inch pie plate with the dough, trim with a knife the excess of dough, if needed.
Pour the mixture into the crust, and spread with a spatula until even. Tuck the edges of the pie in, and brush the rim with egg wash (if you’re feeling particularly playful, crimp the dough evenly around the edge of the pie to make it more pretty).
Place in the oven for about 40 minutes, until the crust is deeply golden.
Serve while still warm or serve at room temperature.

The Iron You