Monday, November 2, 2009

Leftover greens make for a quick quesadilla lunch

The crisp kiss of autumn welcomed me this morning when I went out to check the garden faithfuls. I found a handful of raspberries, a few tomatoes that didn’t get bitten by the frost and are trying their best to ripen on the vine, and the happy greens—arugula, kale and Swiss chard. There’s something so substantial and reliable about Swiss chard. The green leaves are sturdy without being tough. When you grow a variety, you can also discover beauty in the combination of orange, red and white stems with the green leaves. Once I brought it in, even storing it was a pleasure.

Greens can also provide a quick lunch. I had leftover kale and onions in the fridge, so I put a whole-wheat tortilla on the griddle to warm and crisp up while I heated the kale and leftover chicken in the microwave. I shredded cheese and put it on half of the tortilla, added the warmed food, folded half of the tortilla on top of all that goodness, and continued cooking until the outside was nicely crisped. It didn’t take more than five minutes, honest. I find quesadillas especially tasty when I eat them with salsa, guacamole or sour cream.

1 comment:

  1. Quesadillas are yummy when crisped in a pan with olive oil. And, yes, they do take very little prep time ;-) Knowing hubby enjoys quesadillas makes cooking them exciting!