Organic Winter Greens with Hazelnuts and Cranberries in Puff Pastry
Serves: 6 to 8
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
PreparationIngredients
- 3 tablespoons olive or vegetable oil Add to list
- 1 small yellow onion, finely chopped Add to list
- 4 cups coarsely chopped organic chard Add to list
- 4 cups organic spinach leaves Add to list
- 2 cups thinly sliced organic kale Add to list
- Salt and freshly ground pepper to taste Add to list
- 1/2 cup chopped toasted hazelnuts Add to list
- 1/4 cup dried cranberries Add to list
- 2 eggs, lightly beaten Add to list
- 3/4 cup grated Parmesan or your favorite cheese (chevre or feta are also great here) Add to list
- 1 sheet Aussie Bakery puff pastry, thawed Add to list
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 , PCC Chef
Source: PCC Fresh, October 2008
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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
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!
June 29, 2011 at 07:44 PM — LC (not verified)