Swiss Chard and Onion Pie

 
2 ready-made pie dough, thawed          

1/2 bunch Swiss chard or Tuscan Kale  

2-3 tablespoons extra virgin olive oil      

1 large sweet onion, diced or grated                

2 cloves garlic, minced                                   

Sea salt

Red pepper flakes

Black pepper

Drizzle balsamic, optional

1.     Preheat oven to 375F.  Line a baking sheet with parchment paper.

2.     Preparing filling: Remove tough stems from the greens; break the leaves with your fingers. (no need to cook)

3.     In a large skillet add the oil and onions; cook until translucent and soft 8-10 minutes. Add the garlic, salt, pepper, red pepper flakes; cook another 2-3 minutes. Mix well, and set aside.

4.     Rolling the dough: Roll the first dough to your desired size (the thinner the better). Transfer the rolled-out dough to the baking sheet; add the filling, making sure it's spreads out evenly to the edges of the dough. Roll out the second piece of dough the same way and place it over the dough with filling. Using a rolling pin, press the two layers of dough together over the filling, pressing out as much air as possible and tightly sealing the edges.

5.     Baking the dough: Make a few small holes on the top of the pie with a fork.  Bake about 20 minutes, or until golden. Cut into diamonds and serve warm drizzled with extra virgin olive oil if desired or balsamic.

This pie can be make with spinach, leeks, and fresh herbs as well.

Minimum effort lots of flavor!