I don’t really love kale.

I know. I know. It’s a superfood and oh, so good for me. But I just don’t like the taste of it. I’ve tried to prepare it a number of ways but still no happiness. So when a friend was espousing the taste sensation that was the kale pie she was eating, I wondered if I shouldn’t just give it another go. The original recipe by Teresa Cutter {The Healthy Chef} can be found here.

Still not entirely convinced, I decided to add some extra flavour. The result? Beyond. Yes, seriously. It was incredibly good. So good in fact, that I’ve made a second one already. It’s easy to make and keep in the fridge.

Love Bug is having a week{month?} of pasta for dinner, despite me offering any number of other things, so this pie is a good option for me with a salad while Little Miss is eating gluten-free pasta. At least she generally requests vegetables with her pasta – even if it’s only peas and carrots!

What did I do differently? I swapped out the olive oil for coconut oil, added a teaspoon of Massel vegetarian chicken stock and a punnet of grape tomatoes, chopped. Oh, and in case you’re wondering – the lemon zest is an absolute must. And kale is my friend. Kind of.

Even typing this is making me hungry. Is it dinner time yet?