Epogne with Greens

Name: Epogne with Greens (Épogne aux Herbes)
Cuisine: French
Ingredients: 1 cup young nettle leaves, chopped; 2 cups spinach leaves, chopped; 1 cup beet and Swiss chard leaves, chopped; 6 carrot top greens, chopped; 5 strawberry leaves, chopped; Pepper from the mill; Salt; 1 cup coarsely grated Tomme or Beaufort cheese; ¼ recipe Pain Tout Blanc; grated nutmeg; 2 tablespoons butter; 2 onions, slivered

Épogne aux Herbes

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

If nettles and strawberry leaves are not accessible to you, replace them with chopped escarole leaves.

Ingredients

Topping

2 tablespoons butter
2 onions, slivered
2 cups

Europe
France
Vegetarian
Bread
Mediterranean
Savoie

Method

To prepare the topping, heat the butter to the noisette stage in a large sauté pan, and in it cook the onions until translucent. Add all the greens, toss well, then add salt and pepper. Cover and let the vegetables lose all their water. Remove the lid, turn the heat down, and cook gently until all the water has evaporated. Cool completely.

Roll the dough out