Kale, Collard greens, or chard leaves chiffonaded/sliced into strips
2 cans White (Cannellini) beans, drained
SAUCE
3½ Cups chicken or vegetable broth
3½ Tablespoons unsalted butter
3½ Tablespoons all-purpose flour
What to Do
MAKE THE FILLING
Heat the olive oil in a dutch oven, and cook the onions until translucent.
Season with salt, pepper, and red pepper flakes.
Add in the celery, carrots, and garlic and sautee' for about 2-3 minutes
In handfuls, put the greens into the pot and stir until wilted.
Once the greens have been wilted, add in the beans in and the ham and bacon.
Cook and stir for 5 minutes and then scoop into 4-5 small ramekins or 1 large deep round corningware dish
MAKE THE SAUCE
In the same dutch oven, and without worrying about wiping it out, melt the butter.
Once it's entirely melted and bubbly, add in the flour a tablespoon at a time and whisk it in vigorously so that it totally incorporates. Continue until you've used all the flour.
Keep stirring and cooking until it's turned golden in color.
At this point, pour in the stock ½ Cup at time and keep stirring.
Cook on medium heat, stirring continuously until thickened and reduced slightly (about 10 minutes)
ASSEMBLE THE PIES
Pour the sauce evenly over the filling.
Put the pie pastry over the top of each pie and cut slits in the top to let out any additional steam
In a bowl, whisk the egg & milk until entirely combined.
Using a pastry brush, paint the tops of each pie for a gorgeous, golden brown crust (not necessary, but HIGHLY recommended)
Bake at 350 until bubbling and golden brown.
Serve hot.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1448