Kale Quesadillas–the first thing I cooked up from the first Community Supported Agriculture (CSA) bag of the season. We love our local CSA, Earth’s Harvest Farm, and if you’re in the Oneonta area or Otsego County, check them out as a CSA. They also sell porridge–click on the image for more.
Nothing says Community Supported Agriculture like kale, although some CSA bags can get a bit kale-heavy. For all those times, this recipe has been great–so good that my family even buys kale in the non-CSA season to make it.
- 5 or 6 kale leaves, sliced into fine strips
- 1 grated carrot
- 1 onion, sliced thin
- 2 T butter
- grated cheese of your choice
Melt butter in a large frying pan. Sautée onion. When they are translucent, toss in the kale and grated carrot. Cook until kale is soft. Remove to a small bowl. Heat a tortilla in the pan, top with grated cheese, some of the kale-carrot-onion mixture and fold in half. Remove to a plate lined with paper towel. This recipe will probably make 6-8 quesadillas. At your table, you can open them and layer in avocado, salsa, sour cream.
Unfortunately I’ve lost the original source for the recipe and don’t seem to be able to locate it online. Whoever you are–thank you. And thank you to the farmers that make community supported agriculture possible.
I include some links below to other popular Kale Quesadilla recipes. To my taste, however, the recipe above has a better use of kale, is simpler, and uses more ingredients exclusively from my CSA bag.