2 servings 1 puff pastry300 g Tuscan kale2 onion2 garlic150 g bulghur200 ml chicken stock2 tablespoon olive oil1/2 tsp nigella seedsPepperSaltDried chili Remove hard stalks from Tuscan kale and roughly chop. Dice onion and garlic.Cook bulghur in chicken stock, drain and let cool.Fry onions in olive oil until translucent, add garlic and fry for 1 [more]