Greens pie with smoked-paprika crust
Pies
This recipe is adapted from a cookbook called From Asparagus to Zucchini, published by the Madison, Wisc., Community Supported Agriculture Coalition. It was included in my weekly CSA newsletter, and I've made it dozens of times since then, improving as I go. It works with any kind of green, from spinach to collards to chard to kale. You can also use pancetta or sausage in place of the bacon. Any kind (or combination) of cheese works well; I'm especially partial to blue cheese and chevre.
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