August 4, 2016
Puff Pastry with Fennel and Turnip Greens
1 tablespoon extra virgin olive oil
1/2 fennel bulb, thinly sliced
2 cloves garlic, minced
1/4 onion, thinly sliced
1 bunch turnip greens, chopped
1 14-ounce (396g) pack puff pastry
Sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 375 F (190C). Line a cookie sheet with parchment paper.
2. Heat the olive oil in a large skillet. Add the fennel and sauté for a few minutes until softened. Add the garlic, onion and turnip greens. Continue to sauté until the turnip greens are tender, about 3 to 4 minutes. Season with salt and pepper and then remove from the heat.
3. Roll out the puff pastry on a floured surface to a rectangle approximately 10 x 15 inches and transfer to the cookie sheet. Spread out the fennel and turnip green mixture, leaving a 1-inch border around the edge for it to puff up during baking. Place in the oven and bake for 15 to 20 minutes, or until the puff pastry is flaky and just starting to brown. Remove from the oven, slice, and serve.
TIP: If turnip greens are not available, an arugula and spinach mix (about 4 loosely packed cups) makes a delicious stand-in.