Green & Goat Cheese Pie with Potato Crust

Preheat oven to 375ºF.

Remove the ribs and any tough stems from kale and Swiss chard. Roughly chop the remaining leafy greens and place in a large bowl. Add parsley and toss until evenly distributed.

Keeping the skin on, slice the potatoes into ⅛”-thick rounds. I used a knife, but a mandoline works best if you have one.

In a 10-inch ovenproof skillet, melt butter over medium-low heat. Coat the entire bottom and sides of skillet with melted butter. Turn off heat and arrange potato slices along bottom and sides of skillet, overlapping ½ inch, to form the crust. Spread greens evenly on potato crust and pack down tightly.

In a small mixing bowl, whisk eggs, egg whites, cream, and salt until uniform in color. Pour egg mixture evenly over the greens until about ½ inch from top of skillet. Top with goat cheese.

Bake 30–40 minutes or until center is set. Let cool for 5 minutes before slicing.