Double-Crusted Kale Pie

Double-Crusted Kale Pie (Adapted from Martha Stewart)

For the dough

2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon salt

For the filling

2 tablespoons extra-virgin olive oil
3/4 cup diced red onion
4 garlic cloves, minced
2 1/2 pounds Kale, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
salt and fresh ground black pepper
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
3 tablespoons all-purpose flour
1 1/2 teaspoons fresh grated lemon zest
1 tablespoon fresh lemon juice
1 large egg yolk
1 teaspoon water

To prepare the dough

In a large bowl, stir together flour, oil, cold water and salt with a fork until combined. Scoop mixture out onto a lightly floured work surface and knead lightly for 1 minute. Wrap dough with plastic wrap and allow to rest at room temperature for 30 minutes.

To prepare the filling

In a large pot, heat oil over medium-high. Add onion - cook until onion begins to soften, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in kale stems and red-pepper flakes - cook, stirring occasionally, until stems begin to soften, about 2 minutes.

Reduce heat to medium - add leaves into the pot and season with salt and fresh ground black pepper. Cover and cook until the leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until kale is soft, about 2 to 4 minutes. Drain, pressing out as much liquid as possible.

Preheat oven to 400 degrees with a rack placed in the lowest position.

Place kale mixture in a large bowl - add Parmesan, flour, lemon zest and juice, tossing until combined. Season with salt and pepper - set aside to cool.

Roll two-thirds of the dough to a 12 1/2" round on a lightly floured surface. Fit dough into an 8" cake pan (use one that is 2" deep) lightly coated with cooking spray. Place kale mixture over the bottom of the crust. Roll remaining dough to a 9 1/2" round - drape over the top of the filling, pinching edges of dough together and tucking them in to seal. Slice several slits on top of the dough for vents.

In a small bowl, beat together egg yolk and water. Brush mixture over the top of the dough, avoiding the edges of the crust as much as possible. Sprinkle the top lightly with salt.

Place into the oven and bake until the crust is deeply golden, about 40 to 50 minutes. Remove and allow to cool for 10 to 15 minutes before serving.

Makes about 6 servings.

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