Yes, the very word pie brings a memory that links my mother and grandmother to me in a humorous story of my first pie making attempt at age 8 that did not end particularly well (at least in terms of a finished pie.) There’s just something about making a pie...I’d love to read this book and learn more about Beth and her stories. Count me in...

I made this and it’s great! A few subs: I had two small kohlbrabis in the fridge so I used those rather than turnips. Also had some blanched and frozen greens from last summer - mostly kale I think...used those instead of collards. Found it needed to simmer longer than 30 minutes. And I think this serves 8-10. It filled almost to top my 5 1/2 st. Le Creuset dutch oven. Really hearty and I’ll be happy to eat it all week. Thanks!

Made this last weekend and it is fantastic! I used about 2 Tbs. to season a pot of slightly overcooked black beans I rescued from the freezer that I partially emulsified for a great soup. Black beans always seem to eat whatever seasoning you add, but this was a perfect blend. Love this recipe!

I love the dark leafy greens. Here is a link to a recipe from Vegetarian Times which I have adapted for all seasons by simply varying the greens. Collards sliced thinly and kale are great in this - just steam them longer than the tender spring greens in the recipe, until they are mostly tender but still bright green. I’ve used rapini, turnip greens, mustard greens, braising greens mix -- it all works. Delicious! http://www.vegetariantimes.com/recipes/11247?section=

This is a wonderful dish and a nice variant on the Moroccan chicken theme for using preserved lemons (which are easy to make but you have to start them 3-4 weeks before cooking.) I have subbed evaporated milk for the heavy cream with good success for a less decadent sauce.