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Collard Greens and Egg Tarts

  • Prep 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

Ingredients

1
box of Betty Crocker™ pie crust mix
1
tablespoon of olive oil
7
ozs pumpkin in small cubes
1
tablespoon of sage, finely chopped
3
big leaves of collard greens
1
cup of grated cheese, gruyere or Swiss
Salt and pepper
A pinch of sugar
4
eggs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

For those that prefer meats, you can replace the pumpkin with pieces of chorizo, bacon, or sausages.

These mini kale tarts are an ideal brunch dish or perfect to share with your guests over tea. And since it contains little pieces of pumpkin, it’s perfect for fall and for any Thanksgiving menu. To save on time you can prepare the crust in anticipation and add the kale mixture at the last minute.

Directions

  • 1 Preheat the oven to 450ºF and prepare the piecrust according to the directions on the box.
  • 2 In a saucepan add the olive oil and sauté the pumpkins with the sage.
  • 3 Add the collard greens and pinch of sugar. Salt and pepper to taste.
  • 4 Let cool for 5 minutes to then add the cheese. Remove and pour the mixture into each of the tarts.
  • 5 Place in the oven until the cheese melts.
  • 6 Remove the tarts from the oven to add an egg to each. Salt and pepper to taste.
  • 7 Let bake until the eggs are cooked, but be sure the yolks are still soft.
  • 8 Serve immediately.

These mini kale tarts are an ideal brunch dish or perfect to share with your guests over tea. And since it contains little pieces of pumpkin, it’s perfect for fall and for any Thanksgiving menu. To save on time you can prepare the crust in anticipation and add the kale mixture at the last minute.

Rate and Comment

Cristina Duffy Cristina Duffy
September 24, 2015

These mini kale tarts are an ideal brunch dish or perfect to share with your guests over tea. And since it contains little pieces of pumpkin, it’s perfect for fall and for any Thanksgiving menu. To save on time you can prepare the crust in anticipation and add the kale mixture at the last minute.