- 3 cups blanched almond flour
- 1 teaspoon coarse ground sea salt
- 2/3 cup Fatworks Pure Lard or Leaf Lard
- 1 tablespoon Fatworks Pure Lard or Leaf Lard
- 2 pounds organic Swiss chard
- 1 red onion, minced
- 4 cloves garlic, minced
- Coarse ground sea salt, to taste
- Red pepper flakes, to taste
- 1 organic lemon
- 1 large organic egg yolk
- 3 tablespoons blanched almond flour
Prep time: 45 minutes
Cook time: 30 minutes
Leaf Lard, Pure Lard
Gluten Free, Paleo Friendly
Preheat the oven to 400° F.
Add almond flour, sea salt and 2/3 cup of lard to a food processor and mix until combined. This will create the pie crust but it may look like mush. Don't worry, it firms up in the oven. :)
Spread half of the pie crust with a spoon into a 9-inch glass fluted pie dish. Be sure to make the crust level and spread it up the sides of the pan as well.
Separate the stalks from the leaves on the Swiss chard. Chop the swiss chard leaves and reserve the stems, keeping the leaves and stems separate.
Heat 1 tablespoon of lard in a 10.25-inch cast iron skillet over medium heat.
Mince the chard stalks to the same size you cut the red onion.
Add red onion, minced garlic and minced chard stalks to the skillet. Stir and sauté for ~10 minutes or until red onion is soft.
Add Swiss chard leaves, season with sea salt and red pepper flakes and cover. Reduce heat to medium-low and allow greens to wilt, while covered, for 5-7 minutes. Remove lid and stir to combine until greens are wilted and ingredients are mixed.
While the greens are cooking zest an entire lemon into a large mixing bowl and squeeze the juice into the bowl with the zest.
Add a single egg yolk to the lemon juice along with almond flour and stir to combine.
Drain liquid from chard mixture in the skillet. Be careful not to burn yourself on the steam.
Add the chard to the lemon/egg mixture in the bowl and stir to combine.
Pour the chard into the pie pan, pressing down on the ingredients so you have a nice large mound of swiss chard in your pie pan.
Use a spoon to scoop the remaining pie crust from the food processor over the top of the greens.
Transfer the pie pan to the oven and bake for 30 minutes.
Remove pie from the oven, slice and serve.