2 teaspoons olive oil
1 medium sweet onion, sliced
1 bunch kale, curly or flat leaf, stems removed, washed and rough chopped
1 large (or 2 small) summer squash, washed, seeded and thin sliced
½ teaspoon ground cumin (ground from toasted cumin seeds for best flavor)
Salt & Pepper, to taste
1 – 1½ cups grated cheddar cheese or vegan shredded “cheese”, divided for 4 servings
8 tortillas (corn or flour)
In a large skillet over medium high heat, cook onion in oil until tender, about 5 minutes. Add squash; cook 2 minutes more. Add kale, cooking until kale begins to wilt.
Remove pan from heat, sprinkle with cumin, salt and pepper, then set aside.
To assemble quesadillas, place 4 tortillas on a clean surface. Sprinkle each with cheese, then a healthy portion of the cooked kale mixture. Top with additional cheese, then another tortilla.
In the skillet used to cook the kale mixture, heat a small amount of oil over medium high heat. Cook quesadillas a couple minutes on each side to toast tortillas and melt cheese, adding more oil to pan as needed.
Use a pizza cutter to slice each quesadilla into 4 wedges. Serve immediately.
Serves 4.
