Leafy Green Strudel

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

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  sweet onion, thinly sliced
• 2  garlic cloves, smashed
• 1  tablespoon lemon zest
• 2  tablespoons lemon juice
•  salt & freshly ground black pepper
• 1  tablespoon mustard seeds
• 4  cups kale, trimmed and roughly chopped
• 4  cups  collard greens, trimmed and roughly chopped
• 4  cups swiss chard, trimmed and roughly chopped (if not all available, use all of one or two or a mixture of spinach,oriental or regular bok choy, al)
• 1⁄2 cup pecans, toasted and chopped
• 1 (8 ounce) package puff pastry, thawed
• 1  egg, lightly beaten
• 1  teaspoon coarse salt

Directions

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.