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The New Pie Filling

By • June 26, 2012 • 0 Comments

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Is your garden overflowing with swiss chard this summer? Make pie. Unlike the vegetable-centric desserts of yesterday, this one is savory, but we like it just the same.

This recipe marries the happy bedfellows of braising greens and fatty pork, and then layers them snugly between potatoes. The end result is a sort of crustless pie, made slightly herbal from the addition of fresh sage leaves. It’s a great way to use of all of your summer chard, and it’s on our list.


How to turn Swiss chard into a stuffed pie from The Washington Post

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