Kale & Cheese Quesadilla

Let’s make it.

1. 1

   Cook the greens.

   Wash the kale well, remove the tough stems and chop the leaves finely. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, until softened. Add the kale in handfuls and sauté for 4–6 minutes, until wilted and tender. If the pan becomes dry before the kale is tender, add a tablespoon of water. Season with salt and pepper, then let any moisture cook away. Transfer the filling to a bowl.

2. 2

   Build the quesadillas.

   Use two tortillas for each quesadilla: four 6-inch tortillas make two large quesadillas, or eight 4-inch tortillas make four small ones. Divide the cheese and cooked kale among the bottom tortillas, placing some cheese below and above the greens to help hold the filling together. Cover with the remaining tortillas and press gently.

3. 3

   Crisp both sides.

   Wipe out the skillet carefully and return it to medium heat. Use a little of the remaining tablespoon of oil to coat the pan. Add as many quesadillas as fit without overlapping. Cook for about 3 minutes per side, turning carefully with a wide spatula, until golden and the cheese is melted. Repeat with any remaining quesadillas, adding the rest of the oil as needed. Reduce the heat if the tortillas brown too quickly.

4. 4

   Slice and serve.

   Let the quesadillas stand for about a minute so the filling settles, then cut into halves or wedges. Serve hot, while the edges are still crisp.