Preparing: Prepare and roll out any savory pie crust. Saute onions and garlic in olive oil. Add lots of chopped Swiss chard (or any other juicy green in season... spinach, bok choy, tatsoi cabbage) and cook down. Stir in bechamel sauce that has been flavored with nutmeg, salt and pepper. Pour the greens mixture into the pie crust and bake at 375 for about 45 minutes (or until crust is browned).
Eating: We top the pie with spicy tomato sauce.
Dish history: This is a classic Argentinian dish that we made so many times on the farm because they had the most booming crop of acelga.
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