Kale: It’s What’s For Dinner

Tonight we had Spinach-Kale Turnovers for dinner and they were delicious! I got the recipe from the most recent issue of Cooking Light (see this link for the original), and made a few modifications below. The magazine said these would make a good side dish with meat, but we just ate them as a vegetarian dinner and it was fine. I was really excited to find that Meijer has started carrying a new line of organic fresh greens and they are priced lower than the conventional greens! Maybe this is just to reel people in and get them used to buying it before they spike the price, but we’ll enjoy it while it lasts. The bunch of organic deep purple kale I got cost about 25 cents less than I usually pay for a bunch of green conventional kale (purple is usually more expensive than green too). The main substitution I made in the recipe was to use low-fat cottage cheese instead of feta, because you’re not supposed to eat soft cheese including feta when you’re pregnant. I thought the cottage cheese was a reasonable substitution, although less flavorful, and also it’s much higher in protein and lower in fat and calories. I found that the recipe makes about twice as much filling as you can use for the one package of dough, so either buy two packages of dough, or plan to eat some of the filling plain (which is what I did and it was good by itself too).

Spinach-Kale Turnovers

2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) low fat cottage cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury) – or use 2 cans so you don’t have leftover filling
Cooking spray
2 1/2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.

Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.

A Spirited Mind HomeAboutReadingWritingParenting

Thank you for joining the conversation at A Spirited Mind! Please keep your comments kind and friendly, even if you're disagreeing with me or another commenter. Comments that use inappropriate language, or that are cruel, threatening, or violent will be deleted. I'm sure you understand!