Leafy Green Strudel

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.