Summer Savoury 'Kale-sadilla'Last update: 5.07.13 First posted: 5.07.13 by Estelle in
Here is something different for you to try, a Fabulous recipe from Canada sent to us by Ann-Marie Hunter,
I’m sure folk all over Tod will be cooking up a Canadian storm with this one.
As Napoleon Dynamite’s tough old aunt once said, ‘Make yourself a dang quesadilla!’ … Can’t argue with that; and this particular recipe makes for a tasty summer lunch and a great way to use summer veggies, including that red kale we’ve got growing in the Public Produce Garden (hint, hint)
Like all our recipes, you’re encouraged to play around with the ingredients as you please! (In the photos, we used a different type of kale from a home garden, but any type would do.)
It’s super simple, too!
Cut off the ribs of the kale and tear the green leaves into pieces.
Just lay a tortilla in a frying pan. (Using a non-stick ceramic pan, allows you to skip the oil)
Place the kale pieces on top of the tortilla – pile it high!
Top the kale with red pepper slices, thinly cut tomato slices, or any other veggies you want to try.
Sprinkle that with lots of your favourite grated cheese.
Finish off the recipe by topping with another tortilla, and you’re ready to cook!
Starting with a pretty high heat to get the cheese to melt and the tortilla to crisp, cover the pan with a lid. It will take about 5 mins. for the kale to soften and the cheese to melt.
You’ll want to monitor the heat and turn it down after a few minutes, also pressing down on the top tortilla with a spatula.
Flip the whole thing (it holds together pretty well) and cook for another few minutes without the lid.
When it’s done, just slip the Kale-sadilla onto a cutting board and slice into wedges. Eat it plain or serve with your favourite salsa for dipping! Yummmm!
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