It's National Kale Day! Kale is an amazingly versatile vegetable that is hearty, nutrient-rich, and stores better than most greens. I love finding new ways to prepare and serve kale, and feel good about filling out bellies with this superfood!
Inspired by this recipe from Spoonful, I recently made some delicious quesadillas using baby kale. These quesadillas are all about unique flavour combinations, and I bet you'll love them.
1 C baby kale
1/2 tsp olive oil
1/2 tsp maple syrup
4 whole-wheat tortillas
1 pear, thinly sliced
1/2 C chopped cooked chicken
1/2 C grated sharp cheddar
Drizzle olive oil and maple syrup over baby kale kale. Massage the kale to soften, and set aside.
On top of one tortilla, lay half of the thinly sliced pear. Top with a couple tablespoons of cheese, then half of the chicken, and half of the kale. Finish with another couple of tablespoons of cheese and another tortilla.
In a hot pan, gently place the layered tortillas. Cook for about 4-5 minutes until toasted. Carefully flip over, and toast remaining size. Allow to rest several minutes before slicing into wedges to serve.
Repeat all the above steps with the other two tortilla and remaining toppings.
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