Blanched lacinato kale folds into sweated onion and garlic spiked with nutmeg and red pepper flakes, then feta and ricotta bind the filling inside crisp, butter-brushed whole wheat phyllo triangles.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat convection oven to 350°F. Line half sheet tray with parchment. Set aside.
In 12-inch sauté pan, heat oil over medium flame. Sweat onion, garlic, ½ teaspoon salt, nutmeg, and red pepper flakes until onions are translucent. Set aside.
In 2-gallon pot, bring 1 gallon water to with remaining 1 tablespoon salt. Prepare an ice bath. Blanch kale until tender, about 3-5 minutes . Shock in ice water and drain in colander. Squeeze excess moisture from kale and finely chop.
Return pan with onions to burner over medium flame and add kale. Sauté mixture until kale is heated through.
When mixture has cooled, transfer to medium bowl. Add feta and ricotta cheeses and mix to combine. Season to taste.
Unwrap phyllo and lay one sheet on parchment paper horizontally. Cover remaining sheets with damp towel. Brush phyllo with butter.
Spoon seven 1-tablespoon dollops of mixture across bottom edge of phyllo at equal distances. Cut phyllo into strips between each dollop, and fold up “flag” style (see diagram) to make triangular shape. Transfer finished phyllo triangles to prepared sheet pan. Brush tops with more butter. Repeat with remaining phyllo.
Just before , brush all triangles with butter again. 20 minutes or until evenly golden.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
