• 1/2 pound kale, stems and leaves thinly sliced and separated
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 scallions, chopped
• 2 ounces arugula
• 1/2 bunch chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 4 ounces ricotta, drained
• 3-1/2 ounces aged white cheddar
• 2 ounces feta, crumbled
• Grated zest of one lemon
• 2 eggs
• 1/4 cup Montreal Steak Chop 
• 1/3 teaspoon Pacific Flake Sea Salt 
• Puff pastry, thawed but still cold

Preheat oven to 350 degrees F.

Heat olive oil in a deep skillet over medium heat. Add onion to pan and sauté until translucent, about 8 minutes. Then add chopped kale stems, cooking about 4 minutes, stirring occasionally. 

Add sliced kale leaves to the skillet, raise heat to medium-high and cook, stirring, until wilted, about 4 minutes. Add scallions, arugula and herbs. Cook for two minutes more and transfer to a colander.

Once cool enough to handle, squeeze out as much liquid as you can. Transfer to a bowl and mix in cheese, zest, eggs, salt and Montreal Steak & Chop.

Lay out a sheet of puff pastry, cut into 12 squares and brush with olive oil. Lay the oiled squares into the cups of a muffin tin. Repeat, alternating the angles of the squares so that they cover the sides of each muffin cup.

Fill each cup with herb mixture. To top each cup, cut a round of pastry dough, and place on top of each cup.

Brush lightly with egg wash, sprinkle with a little bit of extra salt and bake for 40 minutes, or until the puff pastry turns golden brown. Serve warm or at room temperature as an an appetizer or an accompaniment to brunch or a bowl of soup.

Notes:

Can also use a mixture of chard, spinach, turnip, mustard or dandelion greens for the kale and arugula in this recipe.