Begin by washing and trimming the Brussels sprouts, then slice them thinly. In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the Brussels sprouts and chopped kale for about 5-7 minutes, or until they become tender and vibrant. Stir in the sweet corn and season with salt, pepper, and any additional herbs you desire.

While the vegetables cook, preheat your oven to 375°F (190°C). If using a store-bought pie crust, gently roll it out and position it into a 9-inch pie dish, pressing down firmly on the sides to secure it. For homemade crust, prepare your dough and roll it out to fit your pie dish, ensuring a nice even thickness.

Once the filling is ready, let it cool for a couple of minutes. Scoop the vibrant mixture of Brussels sprouts, kale, and corn into the prepared pie crust, spreading it evenly to ensure every slice is delicious. If desired, sprinkle a little cheese on top for added richness before proceeding to the next step.

Carefully place the filled pie in the preheated oven. Bake for approximately 30-40 minutes, or until the crust is golden brown and the filling appears set and slightly puffed. You should see the edges of the crust turning a beautiful golden hue.

Once your pie is baked to perfection, remove it from the oven and allow it to cool for at least 10-15 minutes. This cooling period will help the filling firm up, making it easier to slice cleanly.