Savory Slab Pie | Mad Genius | Food & Wine
Автор: FOOD & WINE
Загружено: 2018-11-20
Просмотров: 1476
With a super flaky crust (the secret: frozen grated butter) and a luscious filling of creamed greens, this rustic creamed greens slab pie from Food & Wine’s Justin Chapple makes a perfect vegetarian side dish. Alternately, serve it as a main course alongside a big green salad.
Cook a pound of spinach and a pound of collard greens with olive oil, onions, garlic, crushed red pepper, and white wine. Wilt the greens until they’re tender with just a little bit of bite (called crisp tender). You don’t want them to be mush before going into the pie. Let the greens cool completely while preparing the crust.
Prepare a double batch of pie crust, because a slab pie needs a bottom crust and a top crust.
Squeeze out as much liquid as possible from the greens. A potato ricer works well to do this. Add the ingredients to make creamed greens. Roll out the crust and place it on a baking sheet. Put the greens on top and close the pie with the top crust. Bake at 400 degrees for about 50 minutes.
Talk about Mad Genius!
Ingredients:
2 sticks unsalted butter, frozen for 30 minutes
1/3 to 1/2 cup ice water
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon crushed red pepper
1 pound chopped stemmed collard greens
1 pound stemmed curly spinach
1/2 cup dry white wine
3/4 cup sour cream
1/4 teaspoon freshly grated nutmeg
1 large egg beaten with 1 tablespoon milk to make an egg wash Flaky sea salt, for sprinkling
Get the full recipe: https://www.foodandwine.com/recipes/c...
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