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    You are in: Home / Recipes / Ligurian Torta With Kale and Potato Recipe
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    Ligurian Torta With Kale and Potato

    Ligurian Torta With Kale and Potato. Photo by Motley Oklahoman

    1/1 Photo of Ligurian Torta With Kale and Potato

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Motley Oklahoman's Note:

    Delicious Northern Italian pie using healthy kale and yummy potatoes. And enough cheese to melt it all together.

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    Serves: 4



    Units: US | Metric


    1. 1
      Preheat oven to 375°.
    2. 2
      Heat 1 tablespoon of the olive oil in a large saute pan on medium heat. Saute onion til barely golden brown on edges. Add in kale and 3 tablespoons of water. Put on lid and let kale wilt. Remove lid and continue to stir and saute til most moisture is gone.
    3. 3
      Mix kale and onion, potato, cheeses, and a bit of salt and pepper in medium bowl. Pour beaten eggs over, mix thoroughly.
    4. 4
      Place first pie crust flat onto a sheet pan that's been sprayed, or brushed down, with olive oil. Heap kale mixture onto middle of pie crust, leaving 1/2" empty around edge. Place second crust on top, and crimp edges shut. Brush top and edges of torta with remaining olive oil. Slash a few holes in the top for steam venting.
    5. 5
      Bake for 30-35 minutes. Should be just golden brown.

    Ratings & Reviews:


    Nutritional Facts for Ligurian Torta With Kale and Potato

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 803.1
    Calories from Fat 452
    Total Fat 50.2 g
    Saturated Fat 16.2 g
    Cholesterol 134.6 mg
    Sodium 984.1 mg
    Total Carbohydrate 68.2 g
    Dietary Fiber 7.1 g
    Sugars 3.4 g
    Protein 21.7 g

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