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Collard Greens and Egg Tarts

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  • Prep 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 4
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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.
by Cristina Duffy
Updated May 17, 2022
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Ingredients

  • 1 box (11 oz) 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

Directions

  • 1
    Preheat the oven to 450°F 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.

Expert Tips

  • tip 1
    For those that prefer meats, you can replace the pumpkin with pieces of chorizo, bacon, or sausages.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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