Beet Green & Amaranth Quesadilla

Neither of us were feeling really well the end of last week with a touch of the flu. We knew we wanted to make something for dinner using the items that would go bad the quickest such as the beet greens. At the same time it had to be something we could make quickly with minimal effort. The Harmony Valley newsletter mentioned a veggie quesadilla using the amaranth so we thought why not make one with a mixture of greens.

The bright red amaranth & beet stems gave the filling of this quesadilla an amazing color plus we felt like it had to be pretty healthy. The greens were chopped & then wilted in a little olive oil with some garlic. We added a chopped tomato but as they are still greenhouse grown here it didn't have a ton of flavor & next time I'd leave it out & just use a little salsa as a dip. This was a really satisfying meal (I couldn't even finish mine) & quite tasty but we both felt like it was missing something. Matt thought perhaps a little heat would have been good. He thought a little longer & decided what it needed was caramelized onions. He had hit the nail on the head, that touch of sweetness was what was missing.

Beet Green & Amaranth Quesadilla
(You could make this with any green you have that wilts well such as spinach, kale or swiss chard)

1 T olive oil
2 cloves garlic
2 c chopped beet greens & stems
2 c amaranth leaves
8 oz quesadilla cheese (seriously that was what it was called but any melting cheese would be good, it tasted like mozzarella or monterey jack to us.)
1 tomato, seeded & chopped (optional)
1 medium onion, sliced thin & caramelized
4 large tortilla
Olive oil for the tortillas

Sour cream & salsa for serving

Heat the olive oil in a large skillet. Add the garlic, beet greens & amaranth. Stir until the greens are wilted.

Heat a large skillet or griddle. Oil one side of two tortillas, place them oil side down on your work surface. Top with a little cheese, followed by the greens, onions & tomato. Cover with the remaining cheese. Top with the other two tortillas. Carefully place the filled quesadillas on the hot pan with the oiled side down. Cook until brown & crisp, the cheese should be starting to melt. Brush oil on the top of the quesadilla & carefully flip. Cook until that side is brown & crisp. Remove for the pan & cut into triangles to serve.

Serves 2

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