Leafy Green Strudel

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, thinly sliced
• 2 cloves garlic, smashed
• 1 tablespoon lemon, zest of
• 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

Directions

1. 1

   Preheat oven to 450f degrees.

2. 2

   In a large, nonstick,frypan over medium high heat, heat oil.

3. 3

   Add onion and garlic; saute until softened.

4. 4

   Add zest, lemon juice, salt, pepper and mustard seeds; cook one minute.

5. 5

   Stir in leafy greens; cover and cook until softened, about 7 minutes.

6. 6

   Remove from heat; stir in pecans.

7. 7

   Roll pastry to 12 x 9 inch retangle, spread leafy green mixture along centre.

8. 8

   Along one length of pastry, make diagonal cuts almost to filling, 1 inch apart; repeat on other side.

9. 9

   Alternating strips, fold over filling to form braid, brushing with egg to secure.

10. 10

    Brush entire top of strudel with egg; sprinkle with salt.

11. 11

    Transfer strudel to parchment lined baking sheetl bake in a 450f degree oven until pastry is golden, about 20 minutes.

12. 12

    Let cool slightly.