Organic Winter Greens with Hazelnuts and Cranberries in Puff Pastry

Serves: 6 to 8

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

I'm always looking for fun dishes that embody the best of cooking — simple, pretty, nutritious and a great value for my money. This has it all! The sweetness of the cranberries and crunch of the hazelnuts are exquisite against the backdrop of nature's super food — dark leafy greens.

Ingredients

Preparation

Preheat your oven to 400° F.

In a large pot, heat the oil over medium high heat and cook the onions until they are golden and tender. Add the greens. If they are really dry, add about 3 tablespoons water. Cook the greens for 3 to 5 minutes, stirring occasionally until they are tender and still jade green. If there is still a lot of liquid in the pot, drain them and squeeze them dry in a clean dish cloth.

Transfer the greens to a mixing bowl and season with the salt and pepper. Fold in the hazelnuts, cranberries, eggs and cheese. Spread this mixture in an 8x8-inch casserole dish.

Cut the sheet of puff pastry to fit the casserole dish and prick it all over with a fork. Fit the pastry over the spinach filling. You may brush the top with a beaten egg mixed with a little water if you like. Cut a few slits in the pastry to vent the steam.

Bake the casserole for 20 to 25 minutes, or until the pastry is golden and the filling is bubbly.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, October 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: chard, cranberries, hazelnuts, kale, spinach

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Great dish! I had lots of

Great dish! I had lots of greens to pull from the garden so used chard, kale and beet greens instead of spinach. Used chevre and it was delicious. Definitely would make again. Feels more like a fall/winter dish, but was happy to use up all our spring green bounty!

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chard

Glorious greens

Organic winter greens come in so many shapes, colors, textures and flavors it can be hard to know where to begin.

Swiss chard — A tender, quick-cooking leafy vegetable, in the beet family, which adds a glow of color to any dish. The stems and veins can be red, yellow, white or orange. Great for a quick, pan-seared side dish.

Kale — It has a chewier texture than chard and a slightly tangier flavor. It can be steamed, pan braised or thinly sliced and tossed raw into salads.

Collard — Dusky green leaves with a rich, earthy flavor. Tender young leaves can be pan-seared. Larger, more mature leaves need to be boiled for 5 to 10 minutes and then may be sautéed or served as is!

Mustard — Spicy and zesty. Mustard greens are probably best enjoyed when mixed with other greens. They can be boiled, steamed or pan seared.

Whichever you choose, dark leafy greens are rich in vitamins and minerals and very low in calories.

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