Miss A Columnist

Linda Yao is a student at the University of Pennsylvania, in the beautiful city of Philadelphia. Having grown up amidst music and art classes, she has an appreciation for the aesthetic, including the art of food. In pursuit of her passion for food, she loves sampling the best foods her city has to offer and enjoying time in the kitchen, exploring healthy options for desserts and entrees. Her biggest food weakness? Everything sweet, but especially dark chocolate. She hopes to influence those around her by sharing the joys of a healthy lifestyle.

Spinach and Kale Turnovers Recipe from Cooking Light

Most of you have probably assumed that kale is healthy by its dark green color and leafy texture. Some specific benefits it can have to your health are cholesterol reduction, and digestive and bodily detoxification support with its high fiber content. And you wouldn’t expect this from looking at the vegetable, but kale contains over 45 different flavonoids, making it a good source of antioxidants.

 

To incorporate kale into your diet, try these spinach and kale turnovers from Cooking Light! I’ve had these since I was a kid, and I’ve always loved them just as much as I love apple turnovers! Imagine biting into the soft, chewy dough and then experiencing a pop of flavor. Or better yet, try out this healthy recipe yourself, and you’ll know exactly what I’m talking about!

 

(Photo Credit: Cooking Light)

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.

 

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