In addition to being tasty, kale is a good source of lutein, benefitting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two spinach and kale turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven.
- 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) crumbled feta cheese
- 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
- 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.
- Calories: 184
- Calories from fat: 27%
- Fat: 5.5g
- Saturated fat: 2g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.2g
- Protein: 8.1g
- Carbohydrate: 25.4g
- Fiber: 2.7g
- Cholesterol: 7mg
- Iron: 2.3mg
- Sodium: 516mg
- Calcium: 110mg