Kale, Leek and Gorgonzola Swirls
This recipe was passed along by Beth Rice, an avid cook and reader of The Fountain Avenue Kitchen. It first caught my attention because I love kale. When I saw gorgonzola in the recipe, I was sold!
Another reason I wanted to make this recipe is because I seldom use puff pastry and I know some people find it a bit daunting. It is really quite easy to work with, however, and is perfect for creating special hors d’oeuvres and side dishes.
I made a few adaptations to the original recipe, since Beth encouraged me to be creative! First, I sauteed one leek with the kale, omitting the garlic, because I love how those flavors work together. I sauteed the veggies in olive oil instead of butter and added a bit of kosher salt and freshly ground pepper. To add one more layer of flavor, I sprinkled fresh chives over the cheeses. Of course, you can use these variations or omit them depending on what you have on hand and what you simply prefer.
Allowing the puff pastry to sit at room temperature for 15 or so minutes before rolling will make it easier to unfold and work with. I also prepped the swirls in advance, wrapped in plastic, and baked later in the day.
The finished product was simply delicious! Thank you for a fabulous recipe, Beth!
Kale, Leek and Gorgonzola Swirls:
- 1 piece frozen puff pastry, thawed
- 1 large bunch kale (I used about 5 ounces)
- 1 leek
- 2 tablespoons olive oil
- kosher salt and pepper to taste
- 1 whole egg
- 1 tablespoon water
- 1/3 cup Gorgonzola Cheese, crumbled
- 1/4 cup grated Parmesan Cheese
- 1/4 cup fresh chives, snipped
Preheat oven to 400 degrees. De-stem kale and chop. Rinse leek well and chop the light green parts. Saute the leek over medium high heat until it softens, then add the kale and cook 2-3 minutes or until wilted. Add salt and pepper to taste. Allow mixture to cool and then drain well. I like to literally wring out the moisture out in a clean tea towel.
Roll out the puff pastry on a floured surface to create a 13-inch square. (I actually rolled it out on top of a piece of parchment paper this time and it worked beautifully.) Brush with half of the egg which has been mixed with the water. Spread the kale/leek mixture over entire pastry surface. Sprinkle cheeses and chives evenly over veggies. Tightly roll up pastry and pinch roll together. You may wrap in plastic wrap at this point and refrigerate until ready to bake. Slice into 1/2-inch pieces using a sharp knife. Place 12 slices at a time onto baking sheet lined with parchment paper. Bake for 13-15 minutes or until golden. Serve immediately. Makes 24 swirls.