nutritional information

Per Triangle:

  • Calories: 68
  • Protein: 1 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 9 g
  • Cholesterol: 0 mg
  • Sodium: 56 mg
  • Fiber: 1 g
  • Sugar: 1 g
Vegan

Collard Green Phyllo Triangles

Collard Green Phyllo Triangles

Makes 16

30 minutes or fewer

If you want to tame the taste of collard greens in the filling for these triangles, halve the amount of greens, then mash them with 1/2 cup firm tofu.
  • 16 oz. collard greens, stemmed and coarsely chopped
  • 1 large shallot, coarsely chopped
  • 2 Tbs. olive oil, plus more for brushing phyllo
  • 1 clove garlic, minced (1 tsp.)
  • 1 ½ tsp. balsamic vinegar
  • 12 sheets thawed phyllo dough (6 oz.)
  • 1 small pear, peeled and thinly sliced

1. Pulse collard greens and shallot in food processor until finely chopped.

2. Heat oil in large skillet over medium heat. Add collard mixture and garlic, and sauté 5 to 7 minutes, or until collards have shrunk and are tender, and most of liquid has evaporated. Stir in vinegar, season with salt and pepper (if desired), and set aside to cool.

3. Preheat oven to 350°F. Coat baking sheet with cooking spray, or line with parchment paper. Place 1 phyllo sheet with long side closest to you on clean work surface; cover remaining phyllo sheets with damp kitchen towel to prevent drying. Brush phyllo sheet with oil. Stack 2 more phyllo sheets on top, brushing each with oil. Cut phyllo stack lengthwise into 4 strips.

4. Spoon 1 Tbs. collard mixture 1/2 inch from a short end of 1 phyllo strip. Top with 1 pear slice. Fold upper corner over filling to make a triangle. Continue folding triangle onto itself, across, and down to make triangle packet. Transfer to prepared baking sheet. Repeat with remaining phyllo strips, then repeat entire process with remaining phyllo sheets, collard mixture, and pear slices.

5. Brush triangles with oil, and sprinkle with kosher or sea salt, if desired. Bake 15 to 18 minutes, or until golden brown.

September 2011 p.48

you might also like



comments

these were so good! I didn't have collards, so I blended kale and spinach. Lets just say they didn't last in my house for long.Marcela- 16 oz is a pound. Many food markets will have scales for the customers to pre-weigh their food before taking it to checkout. Hope that helps.

Tanya Rasheed - 2013-09-08 14:59:09

How much is 16oz of collards? I always have issues measuring quantities of leaves. Is it by weight or volume? Thanks!

Marcela Gomez - 2013-03-20 22:21:28

I wish your recipes had the caloric count.Thanks Betty

Betty - 2012-09-19 22:00:47

I made these & they are totally worth the battle you will do doubt have with the phyllo dough! YUM!

Monica - 2011-10-03 14:11:00

Sounds delicious! :D

MyVeganJournal dot Com - 2011-09-16 13:23:59

I want to make this this weekend

tlopez@gwinnettmedical.org - 2011-09-15 19:48:43

look delicious... cant wait to try it

dawn - 2011-12-06 21:41:27