Prep time
Cook time
Total time
 
Author:
Serves: 4-5
What You Need
  • PIE CRUST:
  • 1 Pie Crust
  • 1 Egg
  • 1 Tablespoon Milk
  • FILLING
  • 2 Tablespoons olive oil
  • 4 slices cooked bacon, diced
  • 4 slices, thick cut ham, diced
  • 1 large onion, diced
  • 2 carrots, peeled, finely chopped
  • 2 stalks celery, finely chopped
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 garlic cloves
  • 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
  1. MAKE THE FILLING
  2. Heat the olive oil in a dutch oven, and cook the onions until translucent.
  3. Season with salt, pepper, and red pepper flakes.
  4. Add in the celery, carrots, and garlic and sautee' for about 2-3 minutes
  5. In handfuls, put the greens into the pot and stir until wilted.
  6. Once the greens have been wilted, add in the beans in and the ham and bacon.
  7. Cook and stir for 5 minutes and then scoop into 4-5 small ramekins or 1 large deep round corningware dish
  8. MAKE THE SAUCE
  9. In the same dutch oven, and without worrying about wiping it out, melt the butter.
  10. 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.
  11. Keep stirring and cooking until it's turned golden in color.
  12. At this point, pour in the stock ½ Cup at time and keep stirring.
  13. Cook on medium heat, stirring continuously until thickened and reduced slightly (about 10 minutes)
  14. ASSEMBLE THE PIES
  15. Pour the sauce evenly over the filling.
  16. Put the pie pastry over the top of each pie and cut slits in the top to let out any additional steam
  17. In a bowl, whisk the egg & milk until entirely combined.
  18. Using a pastry brush, paint the tops of each pie for a gorgeous, golden brown crust (not necessary, but HIGHLY recommended)
  19. Bake at 350 until bubbling and golden brown.
  20. Serve hot.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1448