Kale, Chard and Soppressata Pie

Name: Kale, Chard and Soppressata Pie
Ingredients: dough; 3 cups all-purpose flour; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/2 teaspoon kosher salt; 2 1/2 sticks unsalted butter, cubed and chilled; 1/3 cup ice water; filling; 2 tablespoons extra-virgin olive oil; 2 bunches Swiss chard (1 pound), stems cut into 1/2-inch pieces and leaves chopped; 2 bunches Tuscan kale (1 pound), stems discarded and leaves chopped; 2 garlic cloves, minced; Kosher salt; Freshly ground pepper; 4 ounces ricotta salata cheese, crumbled; 2 ounces sliced soppressata, finely chopped; 4 large eggs—3 lightly beaten, 1 beaten with 1 tablespoon of water; 2 tablespoons all-purpose flour

Kale, Chard and Soppressata Pie was pinched from <a href="http://www.foodandwine.com/recipes/kale-chard-and-soppressata-pie" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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dough

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3 cups all-purpose flour

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1/2 cup freshly grated Parmigiano-Reggiano cheese

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1/2 teaspoon kosher salt

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2 1/2 sticks unsalted butter, cubed and chilled

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1/3 cup ice water

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filling

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2 tablespoons extra-virgin olive oil

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2 bunches Swiss chard (1 pound), stems cut into 1/2-inch pieces and leaves chopped

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2 bunches Tuscan kale (1 pound), stems discarded and leaves chopped

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2 garlic cloves, minced

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Kosher salt

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Freshly ground pepper

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4 ounces ricotta salata cheese, crumbled

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2 ounces sliced soppressata, finely chopped

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4 large eggs—3 lightly beaten, 1 beaten with 1 tablespoon of water

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2 tablespoons all-purpose flour

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