MAKES 4 SERVINGS
Ingredients
SEASONED COLLARD GREENS
1 bunch collard greens (8-12 ounces)
1 tablespoon extra-virgin olive oil
Fine sea salt
2 cloves garlic, pressed or minced
Pinch of red pepper flakes
Freshly ground black pepper
1/2 teaspoon apple cider vinegar or lemon juice
QUESADILLAS
4 whole-grain tortillas (8 inch)
2 cups grated mild cheddar or Monterey Jack cheese
1 cup cooked pinto beans (from one 15 ounce can), rinsed and drained
Refined avocado oil or other quality high-heat vegetable oil, for brushing
OPTIONAL GARNISHES
Salsa, guacamole, sour cream, or cashew sour cream
Cooking Instructions
To prepare the collard greens: Use a sharp chef’s knife to cut out the center rib of each collard leaf. Stack a few leaves at a time and roll them into a cigar-like shape. Slice across the roll as thinly as possible to yield collard ribbons about 1/4 inch wide. Shake up the greens and give them a few chops so the strands aren’t too long.
In a large skillet, warm the olive oil over medium heat until shimmering. Add the collard greens and a pinch of salt. Cook, stirring often, until they are wilting, dark green, and some are starting to lightly char on the edges, 4-6 minutes. Add the garlic, pepper flakes, and a few twists of black pepper. Cook, stirring constantly, until fragrant, about 1 minute. Stir the vinegar into the greens and remove the pan from the heat. Scoop the contents of the pan into a bowl to cool.
To make the quesadillas, one at a time: Heat a medium skillet over medium heat. Warm 1 tortilla for about 30 seconds, flipping halfway. Flip once more and sprinkle one-half of the tortilla with about 1/4 cup shredded cheese. Cover the cheese with one-fourth of the cooked collard greens and 1/4 cup pinto beans. Sprinkle about 1/4 cup cheese over the fillings and fold over the empty side o the tortilla to enclose the fillings.
Quickly brush the top of the quesadilla with a light coating of oil, then flip it with a spatula. Let the quesadilla cook until golden and crispy on the bottom, 1-2 minutes. Brush the top with a light coating of oil, then carefully flip it and cook until the second side is golden and crispy. Transfer it to a cutting board. Repeat to make 3 more quesadillas.
Slice each quesadilla into 3 pieces with a chef’s knife. Serve immediately with salsa, guacamole, and/or sour cream on the side, if you’d like. Leftovers store well, chilled, for up to 4 days. Gently reheat in the oven before serving.