A delightful starter course or side dish. Easy to make, richly flavored and loaded with vitality, these little beauties pack a punch--rich in calcium, magnesium and vitamin C. They're beautiful, delicious and they keep us flexible and clear-headed. What could be better?
extra virgin olive oil
1 small bunch kale, stemmed, rinsed, left whole
6-8 sun-dried tomatoes, soaked until tender, minced
6-8 oil-cured black olives, minced
1 teaspoon dried basil
6 sheets thawed phyllo
Preheat oven to 400o and line a baking sheet with parchment. Heat two tablespoons olive oil in a skillet and saute kale, with a pinch of salt, for 1 minute. Add tomatoes and olives and saute until greens are limp and a rich, deep green. Transfer to a mixing bowl and set aside.
Lay a sheet of phyllo on a flat, dry work surface, with the short side directly in front of you. Brush lightly with olive oil. Sprinkle very lightly with nutmeg. Top with another sheet of phyllo and brush with oil. Spread one-third of the kale mixture across the short edge of the phyllo. Roll, jelly-roll style, folding in the edges as you roll, to form a tight cylinder. Transfer to the baking sheet, leaving room for two more rolls. Repeat with balance of ingredients to make three cylinders. Brush each cylinder lightly with olive oil an bake for 12-15 minutes, until the rolls are golden and crispy. Allow the rolls to cool slightly before slicing at an angle into bite- sized pieces. Arrange, cut-side up on a serving platter. Serve warm. Makes 6-8 servings (18 pieces)
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