Recipe of the Month

Kale Quesadilla

Cooking Info:

Yield: 4 Servings

Ingredients:
1 Tbsp olive oil
1/3 cup red pepper, finely chopped
1/3 cup onion, finely chopped
1 ½ cups thinly sliced kale, stems removed
¾ cup grated cheddar cheese
2 tortillas
pinch of cumin

Directions:

Heat olive oil in a sauté pan over medium heat. Add chopped pepper and onion, and cook until softened (around 3 minutes). Sprinkle with cumin and add kale, stirring gently. Cook until kale is cooked through and soft, then remove from heat.
Heat another pan over medium heat. Place tortilla in pan, and add half of cheese and kale mixture.
Fold tortilla in half, and cook over medium heat until cheese begins to melt. Flip, and remove from heat when all of the cheese is melted.
Repeat steps 2-3. Cut quesadillas in half and enjoy.

(Source: SimplyRecipes, edited by GMFTS)

Kale Chips

Cooking Info:
Total Time: 25 mins
Servings: 4 (serving size is about 2 cups each)
To make ahead: Store in an airtight container at room temperature for up to two days.

Ingredients:
1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Directions:

Position racks in upper third and center of oven; preheat to 400°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches - do not overcrowd the pans.)
Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

(Source: EatingWell)