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Kale & Leek Pie

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      Title: KALE & LEEK PIE
 Categories: Cheese/eggs, Fish, Harned 1994, Main dish, Pies
      Yield: 1 Pie
 
      3 tb Olive oil
      1    Leek
      3 c  Kale
    1/2 c  Cheddar cheese; grated
    1/2 lb Scrod (white fish)
           Herbs (your choice)
      1 c  Bechamel sauce
      3 tb Parmesan cheese; grated
      1    9" pie shell; pre-baked
 
  Saute leek and kale in olive oil.  Sprinkle cheese
  onto pie shell. Spread leek and kale evenly in the pie
  shell.
  
  Meanwhile, cut the fish into chunks; simmer in water
  and herbs. Drain. Mix with the bechamel sauce and pour
  into pie shell, covering the kale and leek mixture.
  Sprinkle with Parmesan.  Bake at 375 F. for 25 minutes.
  
  Recipe developed by Ellen Ogden. In "The Cook's
  Garden" catalog. Vol. 8, No. 1, Spring/Summer 1991.
  Pg. 14.  Electronic format by Cathy Harned.
 
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