Here we enjoy a quesadilla with our Chinese Kale harvest. We make a quick sauteed kale using traditional Asian ingredients such as sesame oil and soy sauce, then sandwich it between toasty tortillas. We have converted the same dish into a meal by adding slices of sauteed tofu and shiitake mushrooms. For some heat, add a small diced jalapeno pepper before cooking the Chinese Kale. Not your typical quesadilla ingredients, but wonderful nevertheless.
Chinese Kale Quesadilla
2 garlic cloves, minced
1 lb Chinese kale, washed drained, thick stems removed,
leaves torn into small pieces
2 tsp dark sesame oil
2 Tbs vegetable stock or water
1 tsp soy sauce
2 tsp toasted sesame seeds, plus more for garnish
sea salt and black pepper
4 corn tortillas
oil for pan
- Heat sesame oil over moderate heat, and saute garlic briefly. If using chile, cook it with the garlic. Add kale and water or stock, then cover.
- Cook until kale wilts, stirring occasionally, about 3 minutes. Add soy sauce and sesame seeds. Season with salt and pepper and remove from pan.
- Create two quesadillas with cooked kale as the filling. Add sauteed tofu, mushrooms, or other items here if desired. One at a time, heat in a lightly oiled pan until bottom tortilla is golden. Flip and repeat. Serve immediately.