In the late spring the garden greens planted in the fall and winter begin to wane. Some threaten to bolt, others look tired and many have overgrown their allotted space. Summer crops need to be planted. It’s about this time that I plan to make a galette of winter greens.

The selection of greens varies from year to year but includes any of these: spinach, kale, chard, mustard greens, radicchio, French sorrel and arugula. Since the recipe requires 6-8 cups of chopped greens, it’s a perfect way to transform the abundant greens into an incredible entree.

The recipe is from The Yellow House blog, (though I use my own pie crust recipe). You’ll enjoy Sarah’s musings on winter greens and her images are gorgeous. Here’s how I made it this year.

I sautéed finely chopped celery and spring onions from the garden in olive oil. When tender I added the shredded Tuscan kale sans ribs and stems in small amounts.

As the kale begins to wilt, small amounts of the more tender spinach are tossed in. The mixture cooked for 10-15 minutes over medium-low heat. When it began to hold together I removed from the heat and added grated Parmesan, salt and pepper and a small amount of half-and-half.

Before assembling the greens, I had made the pie crust which chilled for an hour in the fridge. I quickly rolled it out to slightly less than 1/4 inch thickness.

The filling is piled on the crust then spread leaving a 2-inch border.

Then, I folded the edges of the dough in over the filling, holding the filling in. Brushing the dough lightly with milk makes it brown nicely.

Such goodness from seasonal leftovers.

A savory galette of broccoli is another winter garden favorite.

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