I used Swiss chard in this recipe, but, it would work great with kale, turnip greens or beet greens.

Crust:
1 & ½ cup flour
½ cup cornmeal
8 tablespoons melted butter
½ teaspoon salt
4-5 tablespoons ice water
Topping:
1 tablespoon butter
1 bunch Swiss chard, leaves chopped, stems removed, then thinly sliced
2 cloves garlic, minced
1 egg
½ cup milk
Salt and pepper
¼ cup parmesan cheese

Preheat your oven to 375 degrees, combine the flour, cornmeal, butter and salt. Mix well together, then add the water slowly, until it starts to come together in your hand. Press the dough into a thin layer in a 9x9 inch cake pan or large pie plate, push the dough up the edge about a ½ inch. Cook in the oven for 15 minutes, it should be just slightly browned. While it is cooking, sauté the greens (Swiss chard) and garlic in a sauté pan with the butter, add a little water, if you notice the greens becoming dry, and season with salt. In a small bowl, beat the egg, and add the milk, then season with salt and pepper. When you remove the pie crust from the oven, arrange the cooked greens over the crust in a thin layer, pour over the egg-milk mixture, and then sprinkle with the parmesan cheese. Press the cheese into the greens gently with the back of a fork, then return the pan to the oven, and cook for about 15 more minutes until the egg is not runny.