Garlic lovers will love this tasty vegetarian dish.
12 cups coarsely chopped kale or Swiss chard (about 1 bunch kale or 2 bunches Swiss chard)
2 tbsp olive oil
6 stalks green onions, chopped
6 cloves garlic, minced
1 tsp finely chopped gingerroot
3/4 tsp salt
1/2 tsp ground cumin
1/4 tsp each cinnamon and pepper
1 cup cottage cheese or crumbled chèvre
1 pkg. (about 700g) purchased pizza dough, thawed if frozen
1 tbsp extra virgin olive oil
1 tsp whole cumin seeds
1/2 tsp coarse salt or to taste
Step 1: Preheat oven to 425ºF.
Step 2: Trim off and discard stalks from leaves. Wash leaves and chop coarsely. Place kale in large pot of boiling water: Return to boil; cook kale for 3 to 4 minutes or until tender but not mushy. Drain and refresh under cold running water. Drain again. Squeeze a handful at a time to remove excess moisture. Set aside. You should have about 2 cups cooked kale.
Step 3: In the same pot, heat oil over medium heat. Add green onions, garlic, ginger, salt, cumin, cinnamon and pepper and cook for 2 minutes. Add kale and sauté over medium-high heat, about 3 minutes longer, strirring to break up clumps and evenly coat the kale with onion mixture. Remove from heat.
Step 4: Stir in cheese. (Filling can be prepared ahead to this point and refrigerated for up to 2 days.)
Step 5: On floured surface, divide dough into 10 portions. Pat and stretch each portion into a 5" circle. Place 1/3 cup of filling in the centre of each dough round. Fold dough over to make half-circles. Crimp and seal edges. Prick calzones with a fork to create steam vents.
Step 6: Bake in oven on middle rack for about 20 minutes or until golden. Lightly brush tops with oil and sprinkle with cumin and salt, if desired. Serve warm or at room temperature.