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Kale & Leek Pie

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Recipe

 

Yield

1 pie

Prep

35 min

Cook

25 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
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1 each leeks
* Camera
3 cups kale
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½ cup cheddar cheese
grated
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½ pound fish fillets
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1 x herbs
your choice
*
1 cup bechamel (white) sauce
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3 tablespoons Parmesan cheese
grated
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1 each pie shell (9 inch)
9 inch, baked
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Ingredients

Amount Measure Ingredient Features
45 ml olive oil
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1 each leeks
* Camera
7.1E+2 ml kale
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118 ml cheddar cheese
grated
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226.8 g fish fillets
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1 x herbs
your choice
*
237 ml bechamel (white) sauce
* Camera
45 ml Parmesan cheese
grated
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1 each pie shell (9 inch)
9 inch, baked
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Directions

Sauté 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℉ (190℃). for 25 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 39761% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 417mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 37g
Vitamin A 158% Vitamin C 102%
Calcium 23% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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