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Another recipe adapted from the City Gardener’s Cookbook. These quesadillas were great - spicy with good chile/cumin flavor. I ended up serving two for dinner along with a green salad and it was a filling dinner. A nice, light, fruity white wine goes wonderfully with the meal. This filling would also be excellent in tamales.

Ingredients

• 2 cups coarsely chopped kale, make sure it is not in long ribbons else you will pull pieces of kale out of the quesadilla when eating it
• 1/2 cup red onions, cut into 1/4-inch dice
• olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 fingerhot, serrano or jalapeño peppers, minced
• 7 cherry tomatoes, halved
• 2 Tablespoons cilantro, minced
• 4 flour tortillas
• 1/3 (8 oz) block cheddar cheese

Directions

Steam the kale until tender then set aside.

While kale is steaming heat 1 teaspoon oil in a medium skillet over medium heat. Add onions and sauté until translucent, 3-5 minutes. Add garlic, peppers, cumin and chili powder and sauté 1 minute more. Add tomatoes and kale and sauté another 3-5 minutes until you can squish the tomatoes easily with the back of a spoon. Put mixture in a bowl, add cilantro and mix.

Assemble the quesadillas. For each quesadilla, cover the lower half of each tortilla with 1/4 of the kale mixture. Lay thin slices of cheese over the kale mixture. Fold in half and set aside on a plate.

Wipe out the skillet and add 2 teaspoons oil. Heat the tortillas one at a time for 2-3 minutes on each side, or until browned. Add more oil, as needed.

Yield: 4 quesadillas