I love this dish, 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.