3 tb Olive oil
1 Leek
3 c Kale
1/2 c Cheddar cheese; grated
1/2 lb Scrod (white fish)
Herbs (your choice) 1 c Bechamel sauce
3 tb Parmesan cheese; grated
1 9″ pie shell; pre-baked
Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread leek and kale evenly in the pie shell. Meanwhile, cut the fish into chunks; simmer in water and herbs. Drain. Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture. Sprinkle with Parmesan. Bake at 375 F. for 25 minutes. Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog. Vol. 8, No. 1, Spring/Summer 1991. Pg. 14. Electronic format by Cathy Harned.