I put black mustard seeds in the pastry, because I like their flavor with greens, and because they add a nice speckledy crunch. I used kale and spinach because I had them, and because I think the mild flavor of spinach is nice with the more assertive flavor of kale. And the sauce is a roasted red pepper and chipotle sauce. Quite spicy, and very pretty with it’s bright red tint.
Here’s Mean Greens by Eddie Harris.
1 batch of Paté Brisée, with 1 tablespoon toasted mustard seeds and a bit of white pepper mixed in with the flour in the beginning.
10 oz spinach
8 oz Kale (1/2 of a big bunch)
2 garlic cloves
1 t. oregano
1 t. basil
red pepper flakes
1 – 2 T olive oil
1 cup crumbled feta cheese
1/2 cup grated mozarella
1 t. capers, chopped
1 egg, beaten
1. Boil the kale in salted water for about 8-10 minutes, till it’s still bright green, but soft and…well, done. Drain, cool, and chop very finely. Boil the spinach for 1 or 2 minutes till it’s wilted but still bright green. Drain, cool and chop finely.
2. Warm the olive oil in a large frying pan. Add the garlic, herbs and pepper flakes.
3. When the garlic starts to brown add the greens. Sautee until the pan is quite dry. Tip the greens into a bowl and add salt and plenty of freshly ground black pepper.
4. Add the two cheeses, the capers, and all but about 1 t. of the egg. Mix well.
5. Break off a baseball-sized chunk of dough (about 1 cup). Roll it into a snake. (Channel your play-doh abilities). Then roll this into a large, long rectangle. About 1 1/2 feet by 5 inches.
6. Put half the filling down the center of the rectangle. It should be in a log about an inch to an inch and a half thick.
7. Pull the dough around the filling, pressing lightly to seal, and sealing up the ends. Put the whole snake seam-down onto a lightly greased baking sheet. Brush with the remaining egg, and slash in a few places to let the steam escape.
8. Repeat with another chunk of dough and the rest of the filling.
9. Bake at (preheated) 425 for about 20 minutes till they’re crispy and golden-brown.
10. Allow to cool and set for a few minutes, and then carefully cut into inch-long pieces.
Serve with spicy roasted red pepper-chipotle sauce…
1 roasted red pepper (about 1/2 cup, if you’re using jarred-in-brine)
1/2 cup diced tomatoes
1 clove garlic
basil & rosemary
1 t (or to taste) chipotle purée.
dollop of butter
1. Warm the olive oil over medium heat in a small frying pan. Add the garlic, rosemary and basil. Cook for a minute or two and then add everything else.
2. Blend until it’s smooth and about a shade lighter – very bright!