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Kale & Leek Pie

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      Title: KALE & LEEK PIE
 Categories: Cheese, Fish, Seasonings, Pies, Vegetables
      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
 
  Preheat oven to 375 F.
  
  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 in oven for 25 minutes.
  
  Recipe developed by Ellen Ogden. In "The Cook's
  Garden" catalog. Vol. 8, No. 1.  Spring/Summer 1991.
  Pg. 14.  Posted by Cathy Harned.
 
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