2 cups shredded kale, Swiss chard, beet greens or combination
1/2 cup minced scallions
2 tablespoons olive oil
8 corn tortillas
1 cup shredded low-fat Monterey Jack cheese
1 cup salsa
Over medium heat, sauté the greens and scallions in a frying pan with 1 tablespoon of the olive oil for 5 minutes or until tender. Divide the mixture among the tortillas. Top with the cheese. Roll up each tortilla to enclose the filling.
Clean the skillet and re-warm it over medium heat. Add the remaining 1 tablespoon oil. Place enchiladas, seam side down, in the pan. Let brown for several minutes on each side. Add the salsa. Cover the pan, reduce heat to low, and simmer for 5 minutes, basting frequently.
Serves 4.
From “Preserving Summer’s Bounty,” Rodale Press, 1998.
