Sage and Rosemary Turnip and Kale Cups

Author Becky's Mindful Kitchen


  • 4 turnips, finely diced
  • 2 c kale, finely chopped
  • 2 c mushrooms, chopped
  • Harvest Wild Mushroom and Sage Olive Oil

Ground pork (1lb)

  • 2 T sage
  • 1 tsp sea salt
  • 1/2 T fennel (fresh or dried)
  • 1.5 T rosemary
  • 1/2 T thyme
  • 1/2 tsp black pepper

Cheese of choice to melt on top

    Phyllo dough rolls or phyllo dough cups


      Preheat oven to 400. Roast turnips until tender with olive oil and sprinkle of salt.

        In a large skillet, brown pork and spices/herbs together.

        • Add in kale and mushrooms and roasted turnips and cook until mushrooms and kale are tender and cooked down. 

        Either use preformed phyllo cups or layer 4 sheets of dough with olive oil brushed on each layer and cut out squares to then crimp into a muffin tin. Bake cups until golden brown ~10minutes

        • Place meat filling in each of the cups and sprinkle cheese and bake until cheese is melted.  Serve hot. 
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