Red curly kale quesadillas
I’m not quite sure why this vegetable is called “red” curly kale, when clearly it’s purple in colour. Regardless, this is a great vegetable to cook with as it gives off very little water in the cooking and stays quite robust (as opposed to spinach which can turn mushy very quickly).
Take a small bunch of red curly kale (200g), strip off the leaves and finely chop the stalks. Layer the leaves one on top of the other, roll up and slice thinly into a chiffonade. Finely chop 2 garlic cloves. In a pan fry the stalks and garlic in a little olive oil. After these have softened (just a few minutes) add the kale, cover and let steam for a couple of minutes (or until the kale leaves have softened). Season with sea salt and a pinch of cumin.
To assemble: take a small corn (or flour) tortilla and place a layer of grated cheese (cheddar, Monterey Jack, or queso fresco). Add 1tbs salsa sauce (I like roasted tomato and chili asado, but any will do) and then a layer of kale. Add a little more cheese, cover with another tortilla and pat down to even out the filling. Continue till all the kale has been used up (makes around 4 sandwiches). Wrap each in aluminium foil and place in an oven at 175c till the cheese has melted and tortilla has just begun to crisp up. Alternatively you can fry them in a dry, hot pan.
Serve with sour cream if you like. Serves 4-6 as an appetizer.
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