Swedish Kale Pie/Grönkålspaj
The cold Swedish autumn is perfect for the growing of crops like kale, cabbage and Brussel sprouts, which have become a big part of our autumn and winter diet. My grandfather used to say that it was a really successful Christmas celebration if you were served at least four types of cabbage, kale, or Brussels sprouts!
Kale is eaten boiled, and stewed with cream and juices from the Christmas ham, or in a kale pie.
Kale Pie/ Grönkålspaj
- 3 dl flour
- 4 tbsp ice cold water
- ½ tsp salt
- 152 g cold butter
- 600 g fresh kale
- 3 eggs
- 2 dl cooking cream
- 1 pinch of white pepper
- 1 pinch of black pepper
- ½ tbsp salt
- 1 pinch of nutmeg
- 1 dl grated mozzarella
- 1 dl grated parmesan
How to make Kale pie:
- For the pie crust, add the flour and salt to a bowl and pour in ice-cold water. Cut up the butter into smaller pieces and work the dough quickly together with a knife. When combined, flatten out the dough and let it rest in the refrigerator for a minimum of 30 minutes.
- When rested, roll out the dough and place it into a pie dish of 28 cm in diameter, and prick holes throughout the crust. Place the pie crust in the refrigerator for another 30 minutes.
- Preheat the oven to 200°C (392°F) and start making the filling.
- Quickly blanch the kale. When cooled squeeze out as much of the water as possible and roughly chop the kale and place them into a mixing bowl.
- Add the eggs, cream, salt, pepper and nutmeg to the kale and stir until combined.
- Blind bake the pie crust for 12 minutes in the lower part of the oven.
- When baked add the filling and bake for another 30 minutes or until the pie have set and turned golden.