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.
- 3 tablespoons olive or vegetable oil Add to list
- 1 small yellow onion, finely chopped Add to list
- 4 cups coarsely chopped chard Add to list
- 4 cups spinach leaves Add to list
- 2 cups thinly sliced 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 puff pastry, thawed Add to list
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