Garlic Mustard Roulade

Garlic Mustard Roulade
Makes one 12" roll, about 8 servings

Ingredients

• 1 pound garlic mustard greens, stem removed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1 teaspoon smoked paprika
• 2 teaspoon granulated garlic
• 1/2 teaspoon ground black pepper
• 4 egg yolks 
• 4 egg whites
• 2 cups shredded mozzarella cheese or filling of your choice

Directions

1. Heat oven to 425 degree Fahrenheit.  Prepare a sheet pan with a parchment paper liner.
2. In a large pot of boiling water, blanch the garlic mustard greens for 1 minute.  Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible
3. Add the cooked greens to a food processor.  Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper, and egg yolks.  Pulse until the garlic mustard green are finely chopped.
4. In a mixer, whip the egg whites until stiff peaks form.  With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen.  Then gently fold in the remaining egg whites, until the mixture is uniform.
5. Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan,leaving an inch of exposed paper around the entire edge.  Bake until the egg is set, about 12-15 minutes
6. Loosen the roulade from the parchment paper.  Sprinkle the top with whatever you are using as a filling, or just shredded cheese.
7. Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down.  Bake an additional 10 minutes to melt the cheese and warm the filling.

Sources

Refer back to the Sources post to see the exact books that I used!

Adventures in Edible Plant Foraging