After my first successful attempt at cooking kale, I was excited to try more recipes. This onion and kale tart was a hit. It was packed with more vegetables than your average quiche and made a great meal. The original recipe called for cream, and the combination of evaporated milk and cottage cheese worked pretty well as a substitute. Next time I would chop the kale into smaller pieces, and perhaps dice the onion since cutting the tart into neat pieces was difficult. I also might try this as a crustless quiche.

1 pie crust, homemade or store bought
4 cups kale, coarsely chopped
1 T olive oil
1 large onion, thinly sliced
1 T minced garlic
2 eggs
6 oz. fat free feta cheese, crumbled
1/2 c. evaporated skim milk
1/4 c. fat free cottage cheese

Prepare your favourite pie crust and set aside. Preheat oven to 375F. Bring a large pot of water to a boil. Add the kale, stir to submerge the leaves, and cook over high heat until wilted and somewhat tender but still bright green, about 3 minutes. Drain and set aside to drip dry.

Heat the oil in a medium frying pan. Add the onions and garlic and saute over medium heat, stirring frequently, until beginning to turn golden, about 10 minutes. Remove from heat and set aside.

Break the eggs into a large bowl and lightly beat. Add the feta, milk, cottage cheese, kale, and onion mixture. Stir to mix and pour into the prepared crust. Bake until the center of the pie is firm and lightly golden across the top, 40 to 45 minutes.

-Adapted from The Gardener’s Community Cookbook

• Main Dishes