Funny thing about the leafy greens – despite their being so easy to reduce down to nothing, when they pile up in your fridge, they really pile up. So today, tomorrow and Friday, I have three posts about my weekly greens. I hope you enjoy!
This is greens in a calzone-like treatment, only with some much less-healthy puff pastry in place of the pizza dough. No need to add the extra calories though. Grab your favorite pizza dough if you prefer something a bit less decadent. A full bunch of kale will make enough filling for 8, or 2 sheets of dough. For obvious reasons, you may want to half it.
- 1/2 onion, chopped
- 4 oz mushrooms, chopped
- 1 bunch kale, tough stems removed
- 1 C Parm, grated
- salt and pepper
- 2 sheets puff pastry, quartered
Preheat oven to 400. Sauté onion in a large pan until starting to get soft and sweet. Add mushrooms, and cook a few minutes more. Add kale and 1 – 2 Tbs water, and cook until kale is thoroughly wilted and most of the water has cooked off. Season the mix with salt and pepper. Remove veggies to a cutting board, and using a nice big knife, chop it all again until the veggies make a nice fine filling.
Roll out the puff pastry with a heavy rolling pin until it is slightly larger and less thick. This helps improve the filling to shell ratio and allows you to feel slightly better about the puff pastry. Fill by layering in the veggies and some cheese, and folding the dough around it corner to corner to form a triangle. Bake for 20 minutes. Serve with mustard or your favorite dressing.
A la Bittman, here are some other filling ideas – Chard with onions, raisins, and pine nuts; bok choy with mushrooms, cream cheese, and chili garlic sauce (use hoisin for dipping); spinach with garlic, walnuts, and gruyere. Yum!