An adaptation of a recipe from the Los Angeles Times, this dinner goes together quickly.
Ingredients:
1 tablespoon olive oil 1 small onion, minced 1 pound collard greens, chopped, rinsed but not dried 1 teaspoon salt 1/2 teaspoon crushed red pepper 2 teaspoons minced garlic 1 cup diced feta cheese 12 corn tortillas 1/4 pound low-moisture mozzarella, cut in small dice
Preparation:
Heat oil in a large skillet. Add the onion and cook until it softens and begins to color, 3 to 5 minutes.
Add the greens with any water remaining on the leaves as well as the salt, red pepper and garlic. Cook until greens are tender, about 15 minutes. Stir often. Remove from the heat and stir in the feta. Set aside.
Heat a medium cast iron skillet over high heat . One at a time, warm each corn tortilla until it just starts to blister, about 1 minute. Add 2 to 3 tablespoons of the greens on one half of the warmed tortilla. Sprinkle over some of the diced mozzarella and use a spatula to fold the tortilla in half around the filling. Cook 30 seconds, then flip onto the other side and heat until mozzarella melts, about 2 minutes. Repeat with remaining tortillas and filling. Serve immediately, or keep warm in a 250-degree oven until all of the quesadillas have been made.