Mustard Greens and Smoky Chickpea Strudel

Serves: 8


Mustard Greens

1 (10-ounce) bag Cut 'N Clean Greens Mustard Greens
1 tablespoon olive oil
1 teaspoon chopped fresh garlic
1/2 teaspoon fine sea salt
1/8 teaspoon red pepper flakes
2 cups water

Roasted Smoky Garlic Chickpeas

2 (9-ounce) packages steamed and peeled garbanzo beans
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon granulated garlic
1/4 teaspoon fine sea salt

 10 sheets phyllo dough
4 tablespoons butter, melted


Pre-heat the oven to 400° F.

On a large sheet pan arrange the chickpeas in a single layer. Drizzle the olive oil over the chickpeas and sprinkle with the thyme, smoked paprika, garlic and salt.

 Roast the chickpeas for 20 minutes, or until the chickpeas are lightly browned. Remove from the oven and set aside.

May be prepared up to 2 days ahead. If making ahead, store in the refrigerator in a covered container.

Over medium flame, heat the oil in a large, deep skillet. Add the garlic and cook 30 seconds, stirring occasionally.

Add the greens, in batches if necessary. Stirring, cook 4-5 minutes until the greens have wilted. Add 2 cups of water to the pan, then cover. Simmer the greens 25-30 minutes, or until tender. Remove from heat when done. 

On a clean, dry surface place one sheet of phyllo dough. Brush the entire surface generously with butter. Top with another sheet of phyllo. Repeat the buttering and layering with the remaining sheets of phyllo.

Gently squeeze or press out the liquid from the cooked greens. Spread the greens in a single layer on top of the phyllo, leaving about an inch clear on one of the long sides of the rectangular phyllo. Top the greens with the chickpeas.

Brush a little extra butter on the clear edge of the phyllo. Starting from the opposite side of the rectangle, carefully roll the strudel up, using the edge with butter to seal it. Place the strudel seam side down onto a sheet pan lined with parchment paper. Brush the top of the strudel with the remaining butter.

Bake the strudel for 18-20 minutes, until golden brown and flaky. Remove from oven and let the strudel rest for about 10 minutes before slicing into 8 pieces.

Kitchen Tip: To keep phyllo dough from drying out, keep it covered with a slightly damp kitchen towel. 

Popular vegetable substitutions include: Country Greens or or Mustard Greens
Mustard Greens and Smoky Chickpea Strudel

Recipe and photo by Cheryl D. Lee, Black Girl Chef's Whites

A sophisticated, savory strudel stuffed with mustard greens makes a fine vegetarian main dish for Easter or any other holiday you like.