Chard, Kale, and Mushroom Turnovers

I found a recipe on Cooking Light the other day that sounded so delicious I just had to try it. Enter in spinach and kale turnovers turned chard, kale, and mushroom turnovers. Yum! I didn’t follow the recipe exactly because I didn’t have all of the ingredients listed and was too lazy to go to the grocery store and because I didn’t want to use cheese.

I have to admit, when I saw nutmeg on the original recipe I was a bit skeptical. I didn’t have any, so I used some cinnamon instead and highly recommend using either. The cinnamon brought a nice flavor out of the greens.

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• I garlic glove, chopped
• 3 cups kale, chopped
• 2 cups chard, chopped
• 1 cup mushrooms
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• 1/8 teaspoon cinnamon
• 1 can refrigerated roll dough
• Cooking spray

Instructions

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, cinnamon and mushrooms. Remove from heat; cool slightly.
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.