If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love Kale, who doesn't? Sautéed Kale over rice has been a weekly dinner staple in my household for years. But lately, I've wanted to mix things up and try something different with Kale. So I took to the internet and found inspiration from a recipe for Savory Kale, Garlic and Cauliflower Puree Pop Tarts posted on the lovely blog, Reclaiming Provincial. For this recipe, I used store-bought filo dough instead of making my own dough, added toasted pine nuts to the kale filling for crunch and opted for a potato puree instead of cauliflower. The crunchiness of the pine nuts combined with the buttery crispiness of the filo dough make for a most indulgent snack. —Salomeh | Thirteen Plums
For the kale and potato filling
- 1 pound potatoes, rinsed and chopped. (Any variety works fine. I used purple potatoes, because they were just too beautiful to pass up at the farmer's market.)
- 2 tablespoons unsalted butter
- 1 cup grated cheese (I used equal parts monterey jack and mozzerella)
- 2 tablespoons milk
- 1/2 cup chicken stock, vegetable stock or water
- 1 bunch kale, rinsed
- 1/2 large yellow onion, sliced
- 2 1/2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- salt to taste
- Use the first five ingredients will be for your potato puree. Add chopped potatoes to boiling water and cook until fork tender. Drain. Transfer cooked potatoes back to pan and add remaining four ingredients. Puree with a fork, pastry blender or immersion blender until desired consistency. Add salt to taste. Set aside.
- Chiffonade the kale by placing up to 3 leaves on top of each other, cut out the ribs and then roll up the leaves like a burrito and slice thinly. You can repurpose the kale ribs in another dish.
- Next, heat olive oil over medium high heat. Add kale and sautee for 5-7 minutes. Add toasted pine nuts and salt to taste. Stir, mix and set aside.
For the dough and assembly
- 1 package of filo dough, thaw according to package directions
- 6 tablespoons unsalted butter, melted
- 1 egg, beaten
- 1/2 cup grated cheese
- Preheat oven to 375 degrees.
- Cover your work surface with some parchment paper. Gently unfold the filo dough. Layer one sheet of filo horizontally onto work surface and gently brush with melted butter. Place a second sheet of filo dough on top of the first and brush with butter. Repeat two more times until you have four sheets of filo dough stacked with butter between the layers. Fold filo dough in half. Brush the top with butter.
- Gently flip the dough vertically. With a sharp knife cut the dough vertically in half. Next slice the dough horizontally into four rectangles. You don't have to be exact here just eye ball it.
- From these eight squares, identify the four smaller rectangles. Place a teaspoon of potato puree and then a teaspoon of the kale and pine nut mixture on top. Spread as best as you can making sure to leave up to a 1/2 inch of space around the edges. Sprinkle some of the grated cheese on top. Brush the edges with the beaten egg.
- Now it's time to seal your pop tart. Take the remaining rectangles and place on top of the rectangles with the filling. Use a fork to seal the edges. Brush the tops with beaten egg. Transfer pop tarts to a parchment lined baking sheet. Bake for 18 minutes at 375 degrees until golden brown. Cool for 5 minutes before serving. Enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens