Ligurian Kale Pie (Torta di Verdura) Recipe (2024)

This is a great dish. I play around with different greens each time. Also, if you are looking for a lacto free version, Nutritional yeast made a great sub. It would be hard to tell the difference!

This was excessively delicious. I managed to use most of the cookware in my kitchen, but then, that's what dishwasher's are for, amiright? It was hard to wait until it cooled. I thought it was fussy, but worth the effort. I will make this again.

This was really good! Halfway through I added an egg wash and flaky salt to the top.

Wow I feel like I stumbled on a rare and amazing b-side of NYT cooking. This was definitely NOT a weeknight dinner but it was an amazing and delicious way to use LOTS of kale and fresh herbs from our garden. Few notes for future reference:For cheese I used a 50/50 mix of parmigiano reggiano and pecorino romano. For herbs… oregano, parsley and thyme. Tasted and salted the filling generously. Brushed on egg wash after 30 minutes baking for better color. Might try slightly less nutmeg next time.

Searched for this after being in Liguria and ordering it for lunch daily. I was pleased to find guidance here on how to bring this dish into our repertoire. It turned out amazing. Followed the crust recipe, but used a full Costco bag of power greens instead of kale, Boursin & mozzarella because it’s what we had, and added some chopped up leftover pasta to the mix. We found that leftover risotto was often added to the torta, along with assorted other veggies (peas, grated carrot, fennel).

Didn’t have suggested herbs and ricotta so used dill and feta, added some sautéed red pepper strips, turned out well. So, not Ligurian but a lovely template for altering with what’s at hand.

If you have a potato ricer, it is the easiest method by far to squeeze the moisture out of the greens. If you want to save that, it's something to add complexity to soups.

Wow I feel like I stumbled on a rare and amazing b-side of NYT cooking. This was definitely NOT a weeknight dinner but it was an amazing and delicious way to use LOTS of kale and fresh herbs from our garden. Few notes for future reference:For cheese I used a 50/50 mix of parmigiano reggiano and pecorino romano. For herbs… oregano, parsley and thyme. Tasted and salted the filling generously. Brushed on egg wash after 30 minutes baking for better color. Might try slightly less nutmeg next time.

I enjoyed this thoroughly. Would be excellent with Feta, all I had was cheddar and it was still very good.

Shockingly good! Good as what I used to eat in Liguria. Used all three herbs listed. Could have used a little less nutmeg.

I make this in a ceramic pie plate, no crust. That allows it to be served for those who can’t eat gluten. It’s still delicious! I sprinkle some of the grated Parmesan on top and it browns nicely and looks good.

This is a great dish. I play around with different greens each time. Also, if you are looking for a lacto free version, Nutritional yeast made a great sub. It would be hard to tell the difference!

This was really good! Halfway through I added an egg wash and flaky salt to the top.

This was excessively delicious. I managed to use most of the cookware in my kitchen, but then, that's what dishwasher's are for, amiright? It was hard to wait until it cooled. I thought it was fussy, but worth the effort. I will make this again.

After having a similar dish at Chase's Daily, in Belfast, Maine, I was delighted to find this recipe. I have made it a number of times, without the crust, as a casserole. I've used kale, dandelion greens, whatever greens the farmers market has. For Thanksgiving, I subbed cheddar for the Parmesan. It's an easy greens dish that reheats well, looks spectacular and tastes great. The texture of the greens after the food processor really adds to the appeal of the final product.

I made the dough in the food processor and had good results. Very easy to roll out. I also added 2oz of prosciutto and 4oz of dry-cured finochinna salami cut into small dice, just for a little meaty accent and to mimic some of the flavors found in other Italian Easter pies. Great recipe, definitely makes enough to serve a crowd.