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 ⓘ
Instructions
- Preheat oven to 450F.
- In a large, nonstick,frypan over medium high heat, heat oil.
- Add onion and garlic; saute until softened.
- Add zest, lemon juice, salt, pepper and mustard seeds; cook one minute.
- Stir in leafy greens; cover and cook until softened, about 7 minutes.
- Remove from heat; stir in pecans.
- Roll pastry to 12 x 9 inch rectangle, spread leafy green mixture along centre.
- Along one length of pastry, make diagonal cuts almost to filling, 1 inch apart; repeat on other side.
- Alternating strips, fold over filling to form braid, brushing with egg to secure.
- Brush entire top of strudel with egg; sprinkle with salt.
- Transfer strudel to parchment lined baking sheet; bake in a 450F oven until pastry is golden, about 20 minutes.
- Let cool slightly.
Nutrition & Diet Analysis (per serving)
731
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).