Greens and Goat Cheese Pie with Potato Crust
Eggs are another way to take in some iron, but not if you toss out all the yolks! The iron is actually found in the golden yolk, while the white provides close to nothing. According to the American Heart Association, one whole egg can be part of a healthy eating plan if eaten as part of your daily amount of lean protein. So go ahead, dig in!
- 8 ounces curly kale
- 8 ounces Swiss chard
- 1/4 cup fresh parsley, chopped
- 4 yellow or gold potatoes
- 1 tablespoon butter
- 8 eggs
- 4 egg whites
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 4 ounces goat cheese, crumbled or cut into pieces
- Preheat the oven to 375 degrees F.
- Remove the ribs and any tough stems from the kale and Swiss chard. Roughly chop the remaining leafy greens and place in a large bowl. Add parsley and toss until evenly distributed.
- Keeping the skin on, slice the potatoes into "-thick rounds. I used a knife, but a mandolin works best if you have one.
- In a 10-inch ovenproof skillet, melt the butter over medium-low heat. Coat the entire bottom and sides of skillet with melted butter. Turn off the heat and arrange the potato slices along the bottom and sides of skillet, overlapping 1/2 inch, to form the crust. Spread the greens evenly in the potato crust and pack down tightly.
- In a small mixing bowl, whisk the eggs, egg whites, cream, and salt until uniform in color. Pour the egg mixture evenly over the greens until it is about 1/2 inch from the top of the skillet. Top the pie with goat cheese.
- Bake 30-40 minutes or until the center is set. Let cool for 5 minutes before slicing.
- Recipe provided by Danielle Cushing, R.D., My Bottomless Boyfriend.
Per serving: 249 kcal cal., 12 g fat (6 g sat. fat), 21 mg sodium, 3 g fiber, 2 g sugar, 15 g pro.. Percent Daily Values are based on a 2,000 calorie diet