Kale is the centerpiece of this savory, quiche-like dish that incorporates sweet onions, garlic, and cheese for a complex, delicious flavor. It's enrobed in flaky puff pastry, and also features walnuts for a bit of crunch. Just the thing for brunch, this recipe goes wonderfully with a side salad and grits. Add a dash of hot sauce if you want to spice things up!
Yield: 8 boats
- 3 tablespoons olive oil, more for sautéing if needed
- 2 tablespoons unsalted butter
- 2 yellow onions, chopped
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 pounds fresh kale (use Purple Kale to add a dash of color to the dish)
- ½ cup grated Pecorino Romano or Parmesan cheese
- 4 large eggs, beaten
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ½ cup walnuts, chopped and toasted
- 2 sheets (1 box) frozen puff pastry, thawed
- ¼ cup heavy cream
- Tabasco or other pepper sauce (optional)
- Preheat oven to 375 degrees.
- Cut stems away from any large kale leaves (the tender stems on younger shoots are fine to use), then set aside.
- Bring a large pot of water to a boil, then blanch kale for about 4 minutes. Drain kale and allow to cool until you can easily handle it. Chop kale, squeezing out any excess water, then place in a large bowl.
- Heat oil and butter in a large sauté pan and cook the onions over medium-low heat for until tender (about 8 minutes). Add garlic, sauté for a few seconds, then add onion and garlic mixture to the kale.
- Mix in cheese, eggs, salt, pepper, nutmeg, and walnuts.
- Unfold one sheet of puff pastry and place on a baking sheet lined with a piece of parchment paper (the paper should be slightly larger than the sheet). Place kale mixture in the middle of the pastry, then brush the pastry around it with cream.
- Roll out the second pastry sheet on a floured surface until it is about 2 inches larger in all directions than the first sheet. Place this sheet over the top of the kale mixture and crimp edges.
- Brush top and crimped sides of the pastry with cream.
- Using a knife, make 3 or 4 slits in the pastry top, sprinkle with salt and pepper, then bake for about 40 minutes or until pastry is golden brown. Transfer to a cutting board and serve.
Stacy Harris is pioneering the farm-to-fork eating movement that includes harvesting wild animals in addition to domesticated animals and homegrown fruits and vegetables. She's the author of several books about sustainable living for healthy families. For more recipes like this, check out her website at GameandGarden.com and her Facebook page.