I had never really cooked collard greens before trying to cook up these delicious little quesadillas, so I was a little bit nervous. The leaves seem pretty leathery, and I was worried that the greens might over power the cheese. That's a silly thing to worry about in a quesadilla. They did nothing of the sort, and these quesadillas were quick, simple, and delicious.
Collared Green Two Cheese Quesadillas
makes 4 small quesadillas
4 corn tortillas
1 bunch collard greens
1/4 lb mozzarella cheese
1/2 C crumbled feta cheese
1 small onion
1 clove garlic
To start, I shredded the collard greens into reasonable sized pieces -- not too large, but also not too small, since the greens cook down a lot. You might remember my experiment with kale, where a mountain quickly became a molehill. Collard greens are pretty similar.
I sauteed the greens for a couple minutes, and when they cooked down a bit I added in the chopped up onions and garlic cloves. I gave the greens a bit of a head start so the onion and garlic wouldn't burn. After about 7 minutes total for the greens, they were nice and dark green and ready to go.
I cleaned out (and cooled) the pan with some cold water, and then put it back on the stove with a little bit of olive oil. I placed a couple of corn tortillas down and lined them with mozzarella cheese, the cooked collared greens, and feta cheese. After they cooked for about a minute and the cheese started to melt, I folded them in half. I let them cook for another minute or so as the cheese melted, flipped them once, and let them finish up. When the cheese was gooey and the shell was starting to brown around the edges, I took them off and dug in. The collared greens offer some meaty taste and texture at the heart of the gooey and delicious quesadillas. A winner for sure.