torta di verdure

Torta di Verdure

  • Author: Anya Fernald
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Category: Main course
  • Method: Bake
  • Cuisine: Italian


I love this torta de verdure, a rich, savory pie made with whatever greens I find at the farmers’ market. I’ve made it with kale, Swiss chard, collard greens, radish tops, beet greens, half a bunch of parsley—if it’s green and leafy, it’s going in the torta! A generous amount of olive oil and grated Parmigiano-Reggiano enriches the greens and prevents the torta from feeling too restrained, too healthful. Serve thin wedges of this as a starter.



  • 2 cups all-purpose flour
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt


  • 4 bunches kale, Swiss chard, beet greens, collard greens, radish greens, or a mixture, thick center ribs removed and discarded, leaves torn into large pieces (about 16 cups raw greens)
  • 2 eggs
  • 2 cups grated Parmigiano-Reggiano, aged Asiago, or dry Jack cheese
  • 1 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon kosher salt, plus more for sprinkling
  • ½ teaspoon grated nutmeg


Reprinted with permission from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photo by Brown W. Cannon lll


  • Serving Size: 6

Keywords: torta di verdure