Greens Stems Dumplings   

Greens Stems Dumplings

I’ve been saving all my greens stems, and made this the first time with stems from arugula, spinach, beet greens, Brussesls sprouts greens and an extra half turnip that was in the fridge. For this week’s box, you could use the spinach, bok choy, and from last week’s box, the kale and tat soi. Also, you could add a little of the greens from the kohlrabi too. At first, I thought this was a little crazy, but the recipe is just like spanakopita, except for the filo dough.

2 slices fresh bread
4 cups of stems, chopped coarsely
1/2 yellow onion, chopped coarsely
Salt and pepper
1 cup parmesan cheese
1 package of won ton wrappers
2-3 tablespoons olive oil

In the food processor, process the bread until small crumbs. Remove and place in a large mixing bowl. Add the greens and onions to the processor bowl and pulse 10-15 times until cut small. Heat 1 tablespoon oil in a sauté pan and the add the processed green stems and onion, season with some salt and pepper and cook stirring occasionally for about 5 minutes until soft. Pour the cooked greens out into the mixing bowl with the bread crumbs, add the parmesan cheese and stir to combine. Preheat the oven to 375 degrees. On a clean counter space lay out 4 wonton wrappers. Place a teaspoon of cheese-greens mix in the center of the square and add water to the edges and fold into a triangle. Place the stuffed triangle on to a parchment lined baking sheet brush with oil on the top and bottom. When you have completed a pan, place in the oven and bake for 10-15 minutes until golden.

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