Creamy Greens, Mushroom, and Corn Pie

Serves 4


  • In a large high-sided skillet, heat the oil over medium-high. Add leeks and red chili flakes and cook, stirring occasionally, until onion is softened, about 8 minutes.
  • By the handful, add the kale and collard greens, stirring after each addition, until the greens start to wilt before adding the next. Add wine, cover and cook, stirring occasionally, until greens are just tender, about 8 minutes. Remove from heat and transfer to a colander. Let cool slightly.
  • Using your hands, squeeze as much excess liquid as possible from greens and transfer to a large bowl. Stir in cream of mushroom soup and corn; season with salt and pepper.
  • Preheat oven to 400°. On a lightly floured surface, roll out 2 pieces pie dough to a 14-by-10-inch rectangle each. Slide one piece of dough onto a parchment paper lined baking sheet and scatter the greens mixture over the dough, leaving a 1-inch border. Place second piece of dough on top. Brush away any excess flour. Seal and crimp edges. Cut several slits in top. Freeze for 30 minutes.
  • Brush pie with egg wash and sprinkle with sea salt. Bake, until golden and crisp, about 1 hour. Cut into slices and serve warm or at room temperature.

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