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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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So good! Use any combination of greens you wish. Looks great and tastes great for a brunch table. From the local newspaper. Ingredients:
2 tablespoons olive oil |
1 sweet onion, thinly sliced |
2 garlic cloves, smashed |
1 tablespoon lemon zest |
2 tablespoons lemon juice |
salt & freshly ground black pepper |
1 tablespoon mustard seeds |
4 cups kale, trimmed and roughly chopped |
4 cups collard greens, trimmed and roughly chopped |
4 cups swiss chard, trimmed and roughly chopped (if not all available, use all of one or two or a mixture of spinach,oriental or regular bok choy, al) |
1/2 cup pecans, toasted and chopped |
1 (8 ounce) package puff pastry, thawed |
1 egg, lightly beaten |
1 teaspoon coarse salt |
Directions:
1. Preheat oven to 450°F.
2. In a large, nonstick,frypan over medium high heat, heat oil.
3. Add onion and garlic; saute until softened.
4. Add zest, lemon juice, salt, pepper and mustard seeds; cook one minute.
5. Stir in leafy greens; cover and cook until softened, about 7 minutes.
6. Remove from heat; stir in pecans.
7. Roll pastry to 12 x 9 inch rectangle, spread leafy green mixture along centre.
8. Along one length of pastry, make diagonal cuts almost to filling, 1 inch apart; repeat on other side.
9. Alternating strips, fold over filling to form braid, brushing with egg to secure.
10. Brush entire top of strudel with egg; sprinkle with salt.
11. Transfer strudel to parchment lined baking sheet; bake in a 450°F oven until pastry is golden, about 20 minutes.
12. Let cool slightly.
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