Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
1 6-ounce bag baby spinach or 1 bunch spinach, stemmed
1 tablespoon extra virgin olive oil
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper
4 corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
1. Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
2. In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Yield: Two quesadillas.
Advance preparation: The cooked spinach will keep for a couple of days in the refrigerator. Reheat gently before assembling the quesadillas.
Nutritional information (per quesadilla): 272 calories; 8 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 30 milligrams cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 211 milligrams sodium (does not include salt to taste); 13 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
