Kale Strudel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the kale and blanch in portions in hot salted water for about 4 minutes. Drain, rinse briefly under cold water and drain well. Peel and finely chop the onions.

2. 2

   Cut the bacon into cubes. Coarsely chop the kale. Heat lard in a large pot. Sauté onion and bacon cubes for 1-2 minutes, then add kale. Steam for about 3 minutes, then deglaze with broth and cook covered for about 20 minutes.

3. 3

   Season the kale with salt, pepper, pimento and a little sugar. Stir in the sauce thickener, simmer for 2-3 minutes and place on a baking tray. Leave to cool. Cut 100 g cheese into small cubes.

4. 4

   Grate 50 g of cheese. Melt butter. Place 2 strudel leaves slightly overlapping next to each other on a tea towel and brush with butter. Cover with 2 more strudel sheets and brush with butter.

5. 5

   Sprinkle breadcrumbs on the lower third. Mix cheese cubes with the kale and place on the lower third of the strudel dough. Whip the strudel leaves over the filling on the sides and roll up from the coated side using the cloths.

6. 6

   Place the strudel with the seam side down on a baking tray lined with baking paper. Brush with butter and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

7. 7

   After about 10 minutes, sprinkle the strudel with grated cheese.

Nutrition Facts

KCAL
570 kcal

CARBS
24 g

FATS
42 g

PROTEINS
20 g