Tuesday is the magical day when Washington’s Green Grocer drops off a box of produce on my front door. Every Tuesday I feel a sense of glee to see what the magical Veggie and Fruit Fairy has brought. This week’s drop-off included kale. Husband and I love kale. It has more substance to it than spinach, so there is a sense that you’re getting more nutritional bang for your buck. You also need less of it because it doesn’t shrink down as drastically as spinach does. Because we still have a ton of carnitas, I decided to make some carnita and kale quesadillas. They were AMAZING, if I do say so myself. 🙂
Makes 4 quesadillas
3 cups of chopped kale with the tough ribs removed
1 Tb olive oil
4 cloves garlic
1 c of tomatoes (I used grape tomatoes cut into quarters)
juice from 1/2 a lemon (approximately 2 Tb)
salt and pepper to taste
2 cups shredded cheese (I used a combo of Monterrey Jack and Pepper Jack)
2 cups of shredded meat (you can use whatever you have on hand, or meat cut into strips)
- Heat oil on medium-high heat. Add the garlic and cook for about 30 seconds. Add kale and saute until it begins to wilt and become tender (approximately 5 minutes).
- Squeeze lemon over the kale and add in tomatoes. Salt the mixture and saute until the kale has wilted down some more (approximately 2 min). Remove from heat and set aside.
- Heat a non-stick pan over medium-high heat. Place a tortilla in the pan and layer with a handful of shredded meat, followed by a scoop of the vegetable mixture and a handful of cheese. Cook for approximately 1-2 minutes or the cheese starts to melt. Flip over and cook for another 30 seconds-1 minute until the cheese is totally melted.
- Remove from heat and serve with your favorite quesadilla toppings. We used Greek yogurt, but salsa, guacamole or pico de gallo would be lovely. Enjoy!