I’ve recently been plagued with cooking disasters. I overcooked a steak, made a pot roast that was less than stellar, and have since (gasp!) eaten nothing but salads for dinner.
Alright, the salads are more about trying to lose some holiday pounds than anything else. But I have been a little timid about getting back in the saddle.
This was my first recipe in ages that was not : a) messed up by yours truly, or b) low calorie.
God it feels good to be back.
These lovely little apps are quick, easy, and sinful with a touch of dark green vegetable, which makes them almost healthy.
You know you want them. Like now.
Grab some kale–spinach’s superior cousin. You’ll need a full bunch, or at least 6 of these lovely stems.
Rip the leafy parts from the stem (which can be tough and a tad bitter)…
…and give ‘em a rough chop.
Also grab two cloves of garlic. De-skin them…
Next, melt two tablespoons of butter in a pan over medium-high heat.
Throw the garlic in the pan and saute for about a minute. Don’t burn the butter, my friends. Stir, stir, stir.
Add the kale and saute for 2-3 minutes, or until it’s dark, dark green and tender.
Immediately transfer to a plate to let cool. Ooh and aah over how dang gorgeous kale is.
Now then. Crack one egg…
…and beat with one tablespoon of water.
Prepare a floured surface for your puff pastry.
Gently unfold your puff pastry (I assume you’ve already thawed it according to package directions) onto the floured surface and roll it out just a tad. We don’t want it thin–just a little bit thinner than it comes in the package.
Lightly brush with half of the egg mixture…
…and spread the kale on top.
Sprinkle about 1/4 cup of grated parmesan cheese over the kale.
Crumble up some gorgonzola. Is there any cheese that is better than a good, creamy gorgonzola?
What the heck am I smoking? There’s triple-cream brie, Irish cheddar, Humbolt Fog…
I really love cheese. In any form. But gorgonzola works best in this recipe.
Evenly distribute the gorgonzola over the kale and parmesan and get ready to roly-poly.
Tightly roll up this bad boy, making sure that you’re rolling straight.
Pinch the overlapping edge together and slice into 1/2″ pieces. It helps to use a super sharp knife. Like a knife that you could cut slice your own finger off with.
Just don’t slice off your own finger, please.
Place on a baking sheet lined with parchment paper and brush each round lightly with the remaining egg mixture.
Bake at 400° for about 15 minutes, or until the edges are nice and golden.
Serve hot out of the oven, or transfer to a baking rack to cool slightly.
Oh. My. Goodness. These smell divine.
The edges are crispy with melted cheese, the middles are soft and a bit tangy from the kale, and they look totally gorgeous.
No one has to know you used frozen puff pastry.
It would be naughty to eat these as my lunch, but…
Could. Not. Resist.
Make ‘em for a party this weekend. Or just for yourself. Either way, they’ll be gone in 5 minutes flat.
Kale and Gorgonzola Swirls
- 1 bunch, or 6 stems, kale
- 2 cloves garlic, peeled
- 1 sheet frozen puff pastry
- 2 tbsp butter
- 1 egg
- 1 tbsp water
- 1/4 cup grated parmesan cheese
- 1/3 cup crumbled gorgonzola cheese
Preheat oven to 400°. Thaw puff pastry according to package directions. De-stem kale and chop. Mince two cloves of garlic. Melt butter in a deep saute pan over medium-high heat. Add garlic and saute for 1 minute. Add kale and saute an additional 2-3 minutes, or until kale is wilted. Transfer to a plate and let cool.
Roll out thawed puff pastry on a floured surface to create a 13″ square. Brush with half of egg mixture. Spread kale out to cover the entire surface. Sprinkle cheeses evenly over kale. Roll up tightly, pinch roll together and slice into 1/2″ pieces using a sharp knife. Place slices 12 at a time onto baking sheet lined with parchment paper. Bake for 15 minutes or until edges are golden. Serve immediately. Makes 24 swirls.