Kale and Kalamata Olive Turnovers

Kale and Kalamata Olive Turnovers. Inside are tender savory greens, briny olives and salty cheese. Outside, the egg roll skin is oven-crisp with paprika butter. Picnic perfect and irresistible.

10 cups kale, or a mixture of greens, such as spinach, arugula, beet greens, chard and kale
2 tablespoons olive oil
1/2 cup diced onion or shallots
2 cloves garlic, minced
2 bay leaves
1/4 teaspoon red pepper flakes
1/4 cup chopped parsley or cilantro leaves
1/2 cup pitted Kalamata olives, coarsely chopped
3 ounces soft goat cheese
1 egg, beaten
Sea salt and freshly ground pepper
12 egg roll wraps
3 tablespoons unsalted butter
1 ½ teaspoons paprika

View the full recipe at Letty’s Kitchen →