Greens + Hominy Pie
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 50 minutes
Cook time: 45 minutes
Total: 1 hour 35 minutes
✻ ABOUT THIS RECIPE
This pie, found in my book, Savory Baking, contains two fillings—they are delicious on their own, but together, they are a delight. Best of all, wrapped in a buttery, flaky crust, they yield an impressive layered look when sliced. This is a hearty, comfort food sort of pie—one that you’ll want to start baking when the weather first turns chilly, and you’ll keep making it until spring time comes (I know I do). The top browns beautifully and evenly, and the finished pie slices like a dream, even when piping hot.
INGREDIENTS
Braised Greens
30 g / 2 tablespoons extra virgin olive oil
320 g / 1 large sweet onion, minced
20 g / 2 medium serrano or 1 large jalapeno pepper(s), minced (optional)
680 g / 1 ½ pounds greens (collards, mustard greens, chard, or kale), roughly torn and edible stems finely chopped
Creamy, Cheesy Hominy
795 g / 28 ounces cooked or canned hominy, well drained
15 g / 1 tablespoon extra virgin olive oil
43 g / 3 tablespoons unsalted butter
140 g / 1 bunch scallions, thinly sliced
14 g / 2 tablespoons all purpose flour
305 g / 1 ⅓ cups whole milk
50 g / ½ cup shredded cheddar
50 g / ½ cup shredded Monterey Jack
Pie
1 recipe All Buttah Pie Crust, par-baked and cooled completely
smoked paprika, as needed for finishing
Never Par-Baked? Never Fear!
METHOD
1. Make the greens: In a large pot with a lid, heat the olive oil over medium heat. Add the onions and serrano or jalapeño, and cook until they are starting to become tender, 4 to 5 minutes. Add the greens a few handfuls at a time, sautéing until they wilt, about 30 seconds to 1 minute, before adding more. Continue until all of the greens are added.
2. Add the garlic and toss to evenly combine. Add the wine, season with salt and pepper, and cover the pot. Cook until the greens are tender, 6 to 8 minutes. Remove the lid, and continue to cook, stirring occasionally, until any remaining moisture has evaporated, 2 to 4 minutes more. Cool to room temperature.
3. Make the creamy, cheesy hominy: Preheat the oven to 375°F / 190°C with the oven rack in the center. Spread the hominy into an even layer on the baking sheet. Drizzle the oil over the top, and toss gently to coat.
4. Transfer the hominy to the oven and toast until fragrant and lightly browned, 8 to 10 minutes. Set aside.
5. In a medium pot, melt the butter over medium heat. Add the scallions and cook for 1 minute, stirring constantly. Sprinkle the flour over the base of the pot, and stir to combine. Add the milk, and bring the mixture to a simmer.
6. Add the toasted hominy and cook, stirring frequently, until the sauce is thick and clinging to the hominy. Turn off the heat, and fold in the cheeses. Season with salt and pepper. Cool for at least 10 minutes.
7. Scoop the cooled greens into the base of the pie crust, and press fairly tightly to pack into an even layer. Scoop the cooled hominy mixture on top, and garnish the surface with pinches of smoked paprika.
8. Place the pie on a parchment lined baking sheet. Transfer the pie to the oven, and bake until the surface of the filling is deeply browned and set, 40 to 45 minutes. Cool the pie for at least 15 minutes before slicing and serving warm, or cool completely and serve at room temperature.
NOTES
Since it’s best to assemble the pie with cooled fillings to avoid the dreaded soggy bottom, don’t forget that both the greens and hominy fillings can be made up to 2 days ahead of assembling the pie. Store them in an airtight container in the refrigerator until ready to use.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
