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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 x Leek
- 3 c. Kale
- 1/2 c. Cheddar cheese, grated
- 1/2 lb Scrod (white fish) Herbs (your choice)
- 1 c. Bechamel sauce
- 3 Tbsp. Parmesan cheese, grated
- 1 x 9" pie shell, pre-baked
Direcciones
- Saute/fry leek and kale in extra virgin olive oil. Sprinkle cheese onto pie shell. Spread leek and kale proportionately 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 mix. Sprinkle with Parmesan. Bake at 375 F. for 25 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1078 | |
| Calories from Fat 716 | 66% |
| Total Fat 80.93g | 101% |
| Saturated Fat 24.3g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 816mg | 34% |
| Potassium 1421mg | 41% |
| Total Carbs 19.27g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.01g | 1% |
| Protein 70.13g | 112% |
