Pie is great. Swiss chard is great. The thoughtful combination of the two?
Really, really great.
That's precisely why we say it's time for you to throw out those dusty cans of pumpkin puree and bake yourself a Swiss chard pie this Thanksgiving.
The recipe for this most mighty of pies comes from Jimmy Bradley, a veteran in New York's food scene who is the chef and owner behind The Red Cat. Bradley clearly knows his way around a savory baked good, and adds a healthy helping of bacon and sherry wine to earthy Swiss chard on a buttery crust.
Even the most veggie-averse eaters can get behind this pie. Grab a slice, and you'll forget all about pumpkin for a few blissful bites.
This post first appeared on MUNCHIES in November 2016.