1 bunch Swiss chard (about 12 oz.)
1 small bunch curly kale (about 8 oz.)
¼ C. chopped fresh flat-leaf parsley
1 tsp. fresh thyme leaves
4 Yukon Gold potatoes
2 T. clarified butter (see below)
8 eggs
¼ C. heavy cream
½ tsp. finely ground unrefined sea salt
4 oz. chèvre

Preheat the oven to 375 degrees. Trim the Swiss chard of any tough stems or veins, then stack the leaves on top of one another, roll them into a cigar, and slice them crosswise into strips about ¼- inch wide. Tear the kale leaves away from the tough stems and into small pieces no bigger than ½ inch; discard the stems. Put the torn kale in a bowl with the Swiss chard, parsley, and thyme. Keeping the skins on, slice the potatoes crosswise into 1/8-inch-thick rounds. Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Swirl the skillet so that the butter lightly coats the bottom and sides. Turn off the heat and carefully arrange the potato slices along the bottom and sides of the pan to form a crust. Tightly pack the greens and herbs into the potato-lined skillet. Crack the eggs into a mixing bowl and add the cream and salt. Beat them together until uniform in color. Pour the egg mixture over the vegetables, filling the skillet to within ½ inch of its rim; you may not need to use all the eggs. Drop the chèvre a tsp. at a time into the eggs and vegetables. Transfer the skillet to the oven and bake for 40 to 45 minutes, until the center of the pie no longer wobbles when you gently shake the pan. Allow the pie to rest for 5 minutes before slicing into wedges and serving.

Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids from the butterfat, there’s little risk of spoilage. You can apply high heat to clarified butter in ways that would cause regular butter to scorch. Makes about 12 oz..

Place 1 pound unsalted butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes.

Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-oz. jars or one 12-oz. jar and cover tightly. Stored in a cool, dark space, the clarified butter will keep for up to 1 year.