Double Quinoa and Collard Greens Pie & Eating Alone

Nov 29, 2011

I spend most of time with other people. Often, these humans are small and frustrate easily and see nothing wrong with digging for worms in the yard and running in to taste a dish with their wormy fingers.  I’m a fan of dirt.  And worms.  And people.  This weekend we had staggered some visits but once one person was late and the next stayed for another coffee, we soon had a wonderful gaggle of people all clustered around the kitchen table eating pie.  We had my oldest friend, Boog, and a 10-year-old girl we’d never met who proceeded to run around with our kids.  Then my good friend and his pop star girlfriend popped in.  Then 4-year-old Will’s preschool buddies (twins) and their two moms came over with the biological dad and his partner.  Then the 10-year-old’s parents showed up and Boog gave them a tour.  Cue the remains of the 7 pies I’d made Thursday and all manner of wine, water, and coffee.  And then the turkey and shaved Brussels sprouts and corn bread pudding.

We finished almost all of the pies.

As a result, you might think I’d be done with pie for a while, but I adore dishes that can be thrown together and baked when we’re off enjoying life.

Also, I love a dinner that works as a lunch for when I have the chance to dine alone.

I used to be very good at being alone.  Eating alone.  Traveling alone.  Wandering and thinking and reading and hiking alone.

It’s a muscle that atrophies slightly by becoming a parent.  It’s easy to get used to NOT being alone and then feeling low when the solitude comes.  But I’ve grown to relish the quieter moments now and always love a savoury dish as company.




Quinoa and Collard Greens Pie

1/2 cup black or red quinoa

1/2 cup regular quinoa

2 tbsp olive oil

1 shallot, diced

1 onion, diced

10-12 oz baby collard greens, washed and patted very dry

2 cloves garlic, minced

4 oz Greek yogurt (any percent)

2 eggs, plus an additional egg white

5-6 oz fontina, in bits

2/3 cup shredded parmesan

salt to taste

pepper to taste

Oven to 350. Cook quinoa in 1 3/4 cups waters for about 12-15 minutes (until water is absorbed). Heat 1 1/2 tbsp olive oil in deep pan. Add shallot, onion, and garlic and cook until just beginning to brown. Add collards and mix so oil coats. Cooks until greens have wilted and remove from heat. In large bowl, beat egg, egg whites, and Greek yogurt until smooth. Add cooked quinoa to collard mixture and sprinkle in parmesan and fontina. Add quinoa-collard mixture to egg bit by bit (this is to temper the eggs so they don't cook). Heat skillet or pie deep pie dish in oven. Once hot, remove from oven and swirl in last 1/2 tbsp of olive oil. Scoop quinoa mixture into dish and bake for 25-30 minutes. Serve as side dish or main course.