Total Time
Prep 25 mins
Cook 35 mins

So good! Use any combination of greens you wish. Looks great and tastes great for a brunch table. From the local newspaper.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. In a large, nonstick,frypan over medium high heat, heat oil.
  3. Add onion and garlic; saute until softened.
  4. Add zest, lemon juice, salt, pepper and mustard seeds; cook one minute.
  5. Stir in leafy greens; cover and cook until softened, about 7 minutes.
  6. Remove from heat; stir in pecans.
  7. Roll pastry to 12 x 9 inch rectangle, spread leafy green mixture along centre.
  8. Along one length of pastry, make diagonal cuts almost to filling, 1 inch apart; repeat on other side.
  9. Alternating strips, fold over filling to form braid, brushing with egg to secure.
  10. Brush entire top of strudel with egg; sprinkle with salt.
  11. Transfer strudel to parchment lined baking sheet; bake in a 450°F oven until pastry is golden, about 20 minutes.
  12. Let cool slightly.
Most Helpful

I don't want to rate this because I didn't taste it, but the guests that did found this bitter. The puff pastry was difficult to work with, in order to work with it easily, spray a wax paper with cooking spray so it doesn't stick and try to keep it cold until you create the braid. I also had trouble with my measurements of greens, I wasn't calculating properly, and used only kale and collard greens. I would recommend trying spinach and kale, perhaps that would reduce the bitterness. Thanks for sharing anyway, Derf.

Demandy December 28, 2006

Just look at the appearance of this strudel it is wonderful. I wish I could say I made it but it was Derf that made it as a part of a fabulous luncheon that I had with her, When you cut into it and look at the texture of the Swiss Chard it is wonderful..Great recipe for a meatless meal - this recipe can be a meal by itself or serve with a bit of rice on the side and a nice green salad . Thanks Derf for your cullinary skills and this wonderful recipe

Bergy March 26, 2004