Kid-Friendly Spinach and Kale Turnovers
Thanks to CSA member Lisa McIntyre for sharing this recipe. Lisa says: “[This] is a way I get the kids to eat both greens and they tolerate it pretty well. Enjoy!”
Editor’s Note: As with most recipes for spinach or kale, Swiss chard can be used as well...and a chopped garlic scape can be used in place of a garlic clove.
2 teaspoons olive oil
1 cup chopped onion
1 garlic clove
3 cups chopped kale (about 1 small bunch)
6 ounces or so spinach, stems removed and chopped
1/2 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) crumbled feta cheese
1 11.3-ounce can refrigerated dinner roll dough (such as Pillsbury) or whole wheat pizza dough
Cooking spray
2 1/2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375 degrees F. Heat olive oil in a large skilled over medium-high heat. Add onion, sauté 10 minutes or until tender and lightly browned. Add garlic, sauté 2 minutes. Add kale and spinach, sauté 8 minutes or until kale is tender. Stir in pepper, salt and nutmeg. Remove from heat, cool slightly and stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving 1/2 inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge, crimp edges of dough with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with spray and sprinkle each turnover with about 1 teaspoon cheese. Bake at 375 degrees F. for 18 minutes or until golden brown. Let stand at least 5 minutes before serving. Serve warm or at room temperature.
Serves 8.
From “Cooking Light” magazine, date unknown.