Here is a great recipe using all the different kales we have in the garden. You can make it the easy way and buy some puff pastry. Or you can give it a go and make your own pastry. Klaus and I used Portuguese massa folhada, the crispy buttery pastry normally used for custard tarts … very versatile and yummy.
We had the strudel with goats yogurt (or a mix) and tahini sauce (see all recipes below)
Portuguese puff pastry (massa folhada, see recipe below) or puff pastry
300 g kale (without stems)
150 g bulghur
200 ml chicken stock
2 tablespoon olive oil
1/2 tsp nigella
1/2 tsp cinnamon
If using massa folhada, prepare in advance (takes 30 minutes) and and chill for 3 hours.
Remove hard stalks from 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 minute. Add kale and let wilt. Season with salt, pepper, cinnamon and chili. Mix in bulghur.
Preheat oven to 220 C.
Roll out the pastry 40 cm wide and 2 mm thick. Place filling on one long side of the pastry. Roll into a strudel, tucking in the sides. Scatter with nigella. Bake 25 minutes. Cover with aluminium foil after 15 minutes if browning too quickly.
Goats yogurt is available at Mediterranean delicatessen. You need about 150 ml per person. You can easily make a replacement that tastes quite similar. Mix a 150g package of goats curd with a bit of Greek yogurt to make it more loose. Mix with a whisk until smooth, adding as much yogurt (about 450 ml) as you like.
80 ml lemon juice
1/4 tsp cumin
300 g tahini
Finely puree the garlic. Combine garlic and lemon juice. Add cumin and tahini paste and whisk to combine. The mixture will seize up and turn pasty. Add cold water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. Season to taste with honey and salt.
0.5 tsp salt
150 g flour
125 ml water
120 g butter
Bring butter to room temperature so that it becomes soft and easily spreadable.
Mix salt, the flour, and the water in a large bowl until a shaggy dough forms. Knead for about 5 minutes until dough is elastic but still very sticky. Cover and let sit 30 minutes to relax gluten.
Generously flour a clean work surface. Place dough on surface and dust with flour; lightly coat rolling pin with flour. Roll dough out to a 30 cm square (it will be quite thin), flouring surface as needed to prevent dough from sticking.
Brush excess flour off the dough. Using a small rubber spatula, spread 1/3 of the butter on 2/3 of the square, leaving a border around the edges. Like folding a letter lift up the un-buttered third and fold it onto half of the buttered part, then fold these two layers onto the remaining buttered part. Rotate dough by 90°.
Generously flour work surface and dough. Roll out to a square of the same size again. Repeat buttering and folding process. Rotate dough by 90°, flouring surface as needed.
Repeat the process one more time. Brush off excess flour and wrap in cling wrap. Chill for at least 3 hours.