Kale Quesadillas
Ingredients
- 2 Tbsp. olive oil or other vegetable oil
- 1 onion chopped
- 1 garlic clove diced
- 1 bunch kale stems removed* and chopped
- salt and pepper to taste
- ½ tsp. cumin
- 8 8-inch tortillas
- 6 ounces cheese grated (cheddar, Monterey Jack or whatever you have on hand)
Instructions
- Heat a large skillet over medium-high heat. Add the oil and the garlic. Cook for one minute or until soft. Stir in the kale and cook for 3 to 5 minutes, or until the kale is tender. Season with ground cumin, salt, and pepper. Set aside to cool.
- Lay a tortilla out in front of you, spread 1/8 of the cheese and the kale on half of the tortilla, then fold the other half over the filling. Repeat this with all 8.
- Heat a large skillet or griddle over medium-high heat. Place 2 filled tortilla in the pan and cook the tortilla for about 3 minutes or until the first side is golden. Carefully flip the quesadillas over on the fold. Cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted.
- Repeat with the remaining quesadillas.
- Serve with your favorite toppings like salsa, guacamole, or sour cream.
Notes
To remove the stem from the leaf grip the bottom of the stem with one hand and use the other hand to rip the leaves away from you. Save the stem to make vegetable broth.