Kale and Steak Quesadilla
1 bunch of Kale, tough stem and rib removed, chopped
3-4 T olive oil, divided
4 cloves of garlic sliced
1 small to medium onion, sliced
Vegetable broth or stock
1 T red wine or apple cider vinegar
Red pepper flakes
Kosher or sea salt
Grilled Flat Iron Steak or Steak of your choice
Or
Grilled or Roasted Chicken
4- 8” tortillas
Monterey Jack or Cheddar Cheese Shredded
In a skillet heat olive oil on medium heat. Add the sliced garlic and sauté until light brown and aromatic. Remove garlic with a slotted spoon. Add the kale to the olive oil and stir until coated with oil and starting to wilt.
Add 2-3 T vegetable stock and continue to cook until kale starts to soften. Cover and continue cooking for 2-3 minutes. Kale should be bright green and tender. Add 1 T red wine vinegar, a pinch of red pepper flakes, and the garlic. Add a sprinkle of salt to taste. Set aside.
Wipe out the pan so that you can sauté the onion.
Thinly slice the onion, reheat the pan and add a Tablespoon of olive oil, sauté the onion until softened and lightly browned. Remove from the pan.
Meanwhile thinly slice the steak or the chicken.
Grate the cheese.
Place Tortillas out on a cutting board. Sprinkle ½ of the tortilla with cheese. Top with some kale spreading to cover almost to the edge, add some onion and steak or chicken if using. Sprinkle with a little more cheese. Fold tortillas to cover filling.
Place the skillet over medium heat adding some oil if necessary. Place 2 quesadillas in the pan straight side in the center rounded side along the edge of the pan. Lift the center of the rounded side with tongs enough to see under the quesadilla, it should be golden brown, cheese should be starting to melt. Using the tongs turn the quesadilla. Brown on the second side. Remove from pan. Add a little oil if necessary. Repeat.
Cut each quesadilla in ½ using a pizza wheel or very sharp knife. Serve with rice and beans. Garnish with salsa, avocado slices, or guacamole.
Vegetarian option: Meat in this quesadilla is optional. Add beans or refried beans to the turnover.
Vegan cheeses may be substituted.
