Recipe: Quesadillas with Collard Greens and White Beans

QUESADILLAS WITH COLLARD GREENS AND WHITE BEANS

"Quesadillas can be a vegetarian main course when given heft with greens and beans. The combination of collard greens and cannellini makes this filling particularly appealing. Corn tortillas can be used in place of whole-wheat ones for those avoiding gluten."



2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 bunch collard greens (about 1 liz pounds), stemmed, leaves chopped into liz-inch pieces
1/2 cup water
1 1/2 cups cooked cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper
8 whole-wheat tortillas (8-inch size)
2 cups grated sharp cheddar cheese
Fresh salsa, for serving

Heat oil in a large skillet over medium. Add shallot and saute until tender, stirring occasionally, 2 to 4 minutes. Add collard greens and the water, stir to combine, and bring to a boil. Reduce heat, cover, and simmer until tender, about 10 minutes. Add beans, stir to combine, and cook until heated through. Season with salt and pepper.

Meanwhile, toast tortillas over the flame of a gas burner, turning, until lightly charred, about 1 minute (or char under the broiler).

Top each of 4 tortillas with 1/4 cup cheese, then add collard greens, dividing evenly, and another 1/4 cup cheese. Top with remaining tortillas.

Toast in a large skillet until cheese is melted, about 6 minutes, flipping once.

Serve with salsa.

Makes 4 servings

Per serving: 684 calories, 31 g fat (13 g saturated fat), 59 mg cholesterol, 76 g carbohydrates, 30 g protein, 16 g fiber

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Clean Slate: A Cookbook and Guide - Reset Your Helath, Detox Your Body, and Feel Your Best from the Editors of Martha Stewart Living