Leafy Greens and Feta Quesadillas

• 1/2 cup onions finely chopped
• 1 pound mixed salad greens such as kale, spinach and/or collard
• 1 x salt to taste
• 1 x red pepper flakes to taste
• 4 cloves garlic or to taste, minced
• 1 cup feta cheese crumbled, or cube
• 12 each corn tortillas (6-inch)
• 4 ounces mozzarella cheese cut into small cubes

1. Heat 1 tablespoon oil in a large skillet.
2. Stir in the onion and cook until it softens and starts to become brown, 5 to 6 minutes.
3. Meanwhile wash the greens well in a colander, but don't dry them.
4. When the onion is cooked, stir in the greens along with any water that clings to the leaves to the skillet.
5. Season with salt and red pepper flakes to taste, sprinkle with garlic and cook, stirring often, until the greens are quite tender, 5 minutes.
6. Remove from the heat and stir in the feta.
7. Heat 2 teaspoons oil on a griddle over medium heat, use a spatula to spread it until the griddle is evenly coated.
8. Or you can use a large skillet, and cook the quesadillas within several bunches.
9. Place the tortillas and cook on one side until they have softened, about 3 minutes.
10. Flip them to the other side and add 2 to 3 tablespoons of the greens in the center.
11. Sprinkle some cheese over and fold the tortilla in half around the filling with a spatula.
12. Cook until the tortilla starts to become brown on one side, about 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the cheese is melted, 3 minutes more.
13. Repeat until the tortillas and filling are all finished.
14. Serve right away, or keep warm in a 250 degree oven until all of the quesadillas are cooked.

onions, collard, salt, red pepper, garlic, feta cheese, corn tortillas, mozzarella cheese

Taken from recipeland.com/recipe/v/leafy-greens-feta-quesadillas-52033 (may not work)