Now that we have the “kale” ball rolling, see how it can be slipped in many different places that it was never put before? All the better for your body! This is a light dinner, lunch, or a great snack for the hungry and growing. It’s a very flexible recipe, so use what you have and experiment with the OPTIONAL ingredients. It’s a great way to use up a little extra cooked meat and the unused, cut greens from another recipe.
Ingredients:
2 cup(s) chopped kale -- slice and chop very fine, or chard
2 garlic clove(s) -- crushed
1 1/2 cup(s) monterey jack cheese -- shredded, or swiss
3 tsp green salsa -- OPTIONAL
1/2 avocado(es) -- OPTIONAL, diced
1 cup(s) cooked chicken -- OPTIONAL- diced
4 whole wheat tortillas
Directions
Prep Work: Chop kale. Peel garlic clove. Shred cheese. Chop chicken if using.
1. Heat approx. 1 Tbsp. olive oil in a saucepan on medium heat. Saute kale and garlic until tender; approx. 3-4 minutes.
2. Add other ingredients you plan to use to the pan: salsa, avocado, chicken, etc. Combine all and turn off heat.
3. Lay one tortilla in another saucepan on medium heat. Spread 1/2 of the cheese all around and heat just until it begins to melt. Top with half of vegetable mixture and fold tortilla in half.
5. After a few minutes, flip with a spatula to the other side and cook another few minutes until the bottom is browned as well.
6. Transfer to a cutting board and repeat for another quesadilla. Cut into smaller pieces with a knife or pizza cutter.
OTL 2010