Ingredients:
2 tablespoons olive oil
1 sweet onions, 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) packages puff pastry, thawed
1 eggs, lightly beaten
1 teaspoon coarse salt
Directions:
Preheat oven to 450 F.
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 450 F oven until pastry is golden, about 20 minutes.
Let cool slightly.
Servings: 8
Time preparation: 25 min.
Time total: 60 min.