Leafy Green Strudel

• 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)
• 12 cup pecans, toasted and chopped
• 1 (8 ounce) package puff pastry, thawed
• 1 egg, lightly beaten
• 1 teaspoon coarse salt

1. Preheat oven to 450F.
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 450F oven until pastry is golden, about 20 minutes.
12. Let cool slightly.

olive oil, sweet onion, garlic, lemon zest, lemon juice, salt, mustard seeds, kale, collard greens, swiss chard, pecans, pastry, egg, coarse salt

Taken from www.food.com/recipe/leafy-green-strudel-83645 (may not work)