Quick Family Recipes: Collard ‘n Cannellini Quesadillas
I’ve been known to throw collard greens in where you’d least expect them, so this combination should come at no surprise. Before you say “Yuck” and move on, think about the nutritional benefits of these quesadillas. A little shredded cheese, the right tortillas, and a hot griddle can turn good-for-you-greens into a cheesy delight. Plus, if your kids are on a veggie boycott, this might be a good way to sneak them in.
1 bunch collards
1 tbs oil
1 can cannellini beans, drained
1 bag shredded jack, cheddar, or mozzarella cheese
1 pkg flour tortillas
Wash collard greens and remove leaves from stems. Discard stems. Finely chop collards. In a large skillet, heat oil over medium heat. Add collards. Feel free to add in a little chopped bacon (is bacon ever not appropriate?). Lightly salt greens and cook until tender. Layer up quesadillas with cheese, collards, cannellinis, more cheese. Cook on a large skillet or griddle until lightly browned on both sides. Serve immediately. With beer.