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Chard or Kale Enchiladas

From Angela Brubaker at Village Acres Farm (Mifflintown, Pennsylvania)

· 3/4-1 lb. chard or kale, chopped finely

· 2 cloves garlic, minced

· 2 medium onions, diced

· 1 tsp. cumin

· 1/4 tsp. pepper

· 1 qt. spaghetti sauce

· 14 oz. ricotta or cottage cheese

· 6-8 tortillas, flour or corn

· 1 c. shredded mozzarella

Sauté onions, garlic and stems from greens in olive oil until tender. Add cumin, pepper, and leafy portion of greens. Cook until greens are wilted. Add water if necessary. Take off heat and add ricotta or cottage cheese. Heat spaghetti sauce in separate pan. Spoon greens/cheese mixture onto tortillas and roll up. Place in 8x12 baking dish. Pour tomato sauce over enchiladas. Bake 40 minutes at 350°F. Add mozzarella cheese. Bake 10 minutes more.

This entry is related to the following products. Click on any of them for more information.

Onion, Garlic, Kale, Chard, Cheeses,

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Comments

Tessa said, "Thanks for the box of veggies and the chicken! It was actually a ..." »

Waneta Mast said, "We brought our grandson, Levi, to the farm today for your open ho..." »

Lisa said, "Hey VA team, Thumbs-up on the Tomatillos (choice in the Aug. 02 s..." »

Emily Reddy said, "Hey Brosi, Would you or someone else at Village Acres be interest..." »

Diana said, "So good! I forgot to put the oil in and they still tasted fine. ..." »

Debbie Heggenstaller said, "I love reading the blogs, especially Brosi's. Hopefully, the weat..." »

Anna said, "Brosi, this is a lovely reminder of spring on the farm- you've ca..." »

Dave said, "Brosi never really points out the metaphor at work here, so I'll ..." »

Amanda said, "Had some of your corn today- it was great!! Ears were maybe a li..." »

sara said, "hello, i´m from portugal. My mother was in austria last year and ..." »