Gruyere and Greens Turnovers

Instructions

1. Prepare an ice-water bath in a large bowl.
2. Bring a large saucepan of water to a boil; add a few big pinches of salt. Working with a couple of handfuls at a time, quickly blanch the greens until well wilted (how long depends on type of greens). Transfer to the ice-bath as they finish to stop the cooking. Drain in a colander or salad spinner, then squeeze by fistfuls as dry as you can. Transfer greens to a cutting board and coarsely chop.
3. Melt the butter in a large skillet over medium-high heat. When the foam subsides, add the shallot and cook until softened, stirring often, about 1 minute. Add the garlic and cook a minute more. Turn off the heat and mix in the greens while the pan is still warm. Season with salt and a pinch cayenne or black pepper. Set aside to cool.
4. On a lightly floured work surface, use a lightly floured rolling pin to roll out puff pastry to about a 10- by 15-inch rectangle, a scant 1/4 inch thick. Trim cleanly, using a ruler and a pizza cutter or sharp knife, and then cut in half lengthwise to make two strips about 5 by 15 inches. Cut crosswise into thirds, giving you six 5-inch squares. Space evenly on 2 parchment-lined baking sheets (they’ll brown better with plenty of space). Refrigerate for about 20 minutes.
5. Stir the Gruyere into the cooled greens and divide into 6 equal portions. Using your hands, gently squeeze into dense palm-size oval balls.
6. Brush egg wash along the edges of the dough pieces, using your finger. Place a mound of greens in the center and fold the dough diagonally over the filling, creating a triangle; press the edges to seal. Brush with egg wash and sprinkle with a bit more salt (optional). Refrigerate until chilled, about 20 minutes.
7. Meanwhile, place oven racks in top and center positions. Heat oven to 425 degrees F. Bake the turnovers until puffed and golden brown 16-18 minutes; switch the sheets halfway through. Serve warm or at room temperature.
8. Makes 6.