Preheat your oven to 375° Fahrenheit. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the Lee Kum Kee Minced Garlicand cook for another 1 minute. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper. Remove from heat and let the mixture cool slightly. In a bowl, mix the cooled kale mixture with shredded cheddar cheese and ricotta cheese.
Roll out the pie dough on a floured surface into a rough circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet. Spoon the kale and cheese mixture into the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the filling, pleating as you go to create a rustic border. The center will remain open.Brush the folded edges of the dough with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
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