Yield: 2-4 Servings
1 bunch collard greens, tough center rib torn out
1 tablespoon olive oil
2 cloves garlic, minced and mashed with a pinch of kosher salt
Pinch of red pepper flakes
Spritz of fresh lemon juice
For the quesadillas:
cooked beans (try Rancho Gordo or the almost effortless Better Bean refrigerated tubs)
Stack the collard leaves and roll tightly, from one side to the other. Cut horizontally from the top every ¼ inch (“chiffonade” technique), then cut once across those rounds so you have shorter ribbons.
Heat oil in a sauté pan over medium-high heat and add the collard ribbons.
Cook 4–6 minutes tossing or stirring occasionally—collards will begin to char in spots.
Add the garlic mash and red pepper flakes and cook for another minute. Spritz with lemon.
Serve as is or proceed with folding the cooked greens, beans, and cheese into quesadillas and cooking them on a griddle or right in the sauté pan you used to cook the collards.