Sauteed Kale Quesadillas

• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 bunch of kale, destemmed and chopped
• Kosher or sea salt, to taste
• 1/2 teaspoon ground cumin
• Fresh cracked black pepper to taste
• Eight 8-inch flour tortillas
• 6 ounces cheddar cheese, grated
• Salsa, guacamole and sour cream, for serving (optional)

1. Heat a large skillet over medium-high heat.
2. Add the oil and the garlic.
3. Cook for one minute or until soft.
4. Stir in the kale and cook for 3 to 5 minutes, or until kale is tender.
5. Season with ground cumin, salt and pepper.
6. Set aside to cool.
7. Spread half of the cheese and the kale on top of 4 tortillas.
8. Add a final layer of cheese and gently spread the layers evenly around the tortilla, leaving an empty gap at the edges.
9. Top with the remaining tortillas.
10. Heat a large skillet or griddle over medium-high heat.
11. Place a filled tortilla in the pan, and cook the tortilla for about 3 minutes or until the first side is golden.
12. Carefully flip the quesadilla and cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted.
13. Remove from the pan and allow to cool for a few minutes before cutting into 4 to 6 pieces.
14. Repeat with the remaining quesadillas.
15. Serve with salsa, guacamole and sour cream.

extravirgin olive oil, clove garlic, kale, kosher, ground cumin, black pepper, cheddar cheese, salsa

Taken from www.foodandwine.com/recipes/sauteed-kale-quesadillas (may not work)