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.