19 June 2010

Quesadillas stuffed with Kale and Feta

Last week was the first CSA pick-up. A tad overly excited, and with an overpriced grocery cart newly purchased for the occasion, Rachel and I made our way to the community garden in Brooklyn where several nice volunteers described to us the uses of purple mizuna, and made sure we didn't "accidentally" take an extra box of strawberries. Aunt Donna who was visiting from California, snapped pictures of her niece picking out Kale, Arugula, and Rhubarb which added to the occasion, and, maybe just made the quesadilla's I prepared later in the week seem all the more paparazzi-worthy. 
Fitting that the recipe should come courtesy of the LA Times, which I'd recently discovered has its own test kitchen.  A test kitchen! Given the record number of disasters I've prepared in the kitchen (red velvet birthday cake, sorry Meredith), it is a comforting thought to know the recipe I'm using is at least not to be blamed.  
It is also comforting to know these cheese (and kale) stuffed quesadillas are not entirely without nutritional merit.      

The original recipe called for minced garlic and crushed red pepper, which would have been nice additions.  Alas, my eyesight has always been bad, I mustve skipped over both of these. Delicious nonetheless.  
Quesadillas stuffed with Kale and Feta, adapted from the LA Times
serves 3-4

1 tsp olive oil
1/2 cup (1 small) onion, finely minced
1 pound mixed cooking greens, such as kale, washed well and ribs removed
1/3 cup crumbled feta cheese
1/4 pound low-moisture mozzarella, shredded
salt and pepper
8-10 small corn tortillas
Prepare Greens:
Heat 1 tablespoon oil in a large skillet. Add the onion and cook until it softens and begins to color, 3 to 5 minutes.

While the onion is cooking, rinse the greens in a colander but don't dry them. When the onion is ready, add the greens along with any water. Cover and cook until the greens are wilted. My fresh kale was quite tender so this only took 3 minutes, but depending on type of kale (curly, for instance) you may cook up to 15 minutes. Season with salt and pepper pepper.

Remove from the heat and stir in the feta.
Prepare Quesadillas:
Heat nonstick pan on high. Spoon 2 to 3 tablespoons of the greens in the center. Sprinkle over some of the diced mozzarella and place another tortilla on top, pressing down gently.

Cook until the tortilla begins to brown on one side, 2 to 3 minutes, and then flip onto the other side and cook until the mozzarella is melted, about 2 to 3 minutes more. Cut in wedges and serve with salsa of choice and sour cream or plain yogurt. 

1 comment :

  1. These recipes are making me hungry. Hungry enough to eat a whole batch of delicious roasted nuts. If only someone would post how to make delicious roasted nuts so that I could eat away my nostalgia for Edinburgh Christmas Eves and long lost friends... love EBK


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