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


  1. 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.
  2. 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.

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