Red Russian kale is our favorite for this dish, but any kale will do. If you like it spicy, add a hot pepper of your choice to the mixture while it’s cooking.
1 bunch kale-chopped
1 medium onion diced
2 cloves garlic- chopped
1 bunch cilantro
1 tsp salt
1 tbls ground cumin
6 tortillas of your choice
grated cheddar or jack cheese
-Sauté the onion and garlic in olive oil until the onions are translucent.
-Stir in salt and cumin.
-Add chopped kale and cook about 4 more minutes until the kale is bright green and not yet soggy.
-Lightly oil a wide skillet and put a scoop of filling in ½ of a tortilla. Sprinkle with cheese, fold in half, and lightly brown both sides.
-Enjoy with cilantro, salsa and sour cream.