Leafy Green Strudel

Name: Leafy Green Strudel
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); 12 cup pecans, toasted and chopped; 1 (8 ounce) package puff pastry, thawed; 1 egg, lightly beaten; 1 teaspoon coarse salt

14 ingredients

12 steps

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)
12 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 450F.
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 450F oven until pastry is golden, about 20 minutes.
12

Let cool slightly.