Torta de Verdura

For the crust: grate 1/2 cup frozen salted butter into 1 cup all purpose flour. Drizzle ice water and incorporate with a spoon or your hand until just combined. Do not over-handle. Chill until ready to roll.
For the filling: wash 3 bunches of greens well. I used one bunch kale, one bunch turnip tops, and one bag arugula. Any green will work! Remove woody stems and blanch greens in boiling water 1 minute. Squeeze excess water, chop finely and combine with 2 eggs, 1 cup soft cheese (I used Mountain View Ricotta) and 1/2 cup hard cheese (I used some 20 paces off-cuts!). Add salt and pepper, 1/4 cup olive oil and mix. Pre-heat over to 375. Roll the dough out into a 14-16 inch circle. Place on baking sheet and spoon the filling in the center. fold the edges of the dough over so that it makes a rough crust. I brushed the edges with a beaten egg to make it shiny. Bake for 40-ish minutes and serve warm, room temp or cold.

This recipe is super versatile and forgiving. Use any type of green and any type of cheese and any type of crust! You can even vary the ratios to get something more quiche-like or something more greens-heavy. This works well with fresh or frozen greens. Check out our other blog post on freezing greens! The one step not to skip is squeezing out the excess water, whether you use fresh or frozen. I like to use that water to cook rice in to try to preserve those nutrients!