Kale Strudel

2 servings

1 puff pastry
300 g Tuscan kale
2 onion
2 garlic
150 g bulghur
200 ml chicken stock
2 tablespoon olive oil
1/2 tsp nigella seeds
Dried 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 minute. Add Tuscan kale and let wilt. Season with salt, pepper and chili. Mix with the bulghur.

Preheat oven to 220 C.
Roll out the pastry 40 cm wide and 3 mm thick. Place filling on one long side of the pastry. Roll into a strudel, tucking in the sides. Scatter with nigella seeds. Bake for 25 minutes. Cover with aluminium foil after 15 minutes.

Serve with (goats) yogurt and tahini sauce.

For a quick tahini sauce puree 2 cloves of garlic and mix with 40 ml lemon juice and 75 g tahini paste. 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 smooth. Season to taste with honey and salt and cumin.