2 tablespoons extra-virgin olive oil, divided
3/4 pound assorted mushrooms, such as oyster, portobello or porcini, thinly sliced
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh sage
1 1/2 teaspoon finely chopped fresh rosemary
5 cups lightly packed thinly sliced fresh kale leaves or 1 1/2 cups frozen kale (no need to thaw it)
1 medium yellow onion, diced
1/3 cup dry white wine
1 (16-ounce) package tube biscuit dough (8 biscuits)
1 egg, beaten with 1 teaspoon water
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add mushrooms, salt and pepper and cook, stirring frequently, until lightly browned, about 8 minutes. Stir in sage and rosemary and cook for 1 minute more. Transfer to a large bowl.
Return the skillet to medium heat and heat remaining 1 tablespoon oil. Add kale, onion and wine, cover and cook, stirring frequently, until kale is very soft, about 7 minutes. Uncover and cook until any moisture has evaporated. Transfer to the bowl with mushrooms and toss to combine.
Separate biscuits. On a lightly floured surface, roll out each into a 5 1/2-inch circle. Top evenly with filling. Fold dough over to enclose, stretching it slightly if necessary to cover filling. Press edges with the tines of a fork to seal. Transfer to the prepared baking sheet and brush the tops of the pies with egg wash. Bake until deeply browned, 15 to 17 minutes. Cool for 10 minutes before serving.
Per Serving: Serving size: 1 pie
210 calories (70 from fat)
8g total fat
1.5g saturated fat
2 g dietary fiber