Kale Quesadilla

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Kale Quesadilla

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. 🙂

Kale Quesadillas
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)
8 tortillas
2 cups of shredded meat (you can use whatever you have on hand, or meat cut into strips)

  1. 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).
  2. 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.
  3. 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.
  4. 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!

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