Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, June 28, 2010
RECIPE: Easy Green Enchiladas
From Preserving Summer’s Bounty
2 cups shredded kale, Swiss chard or a combination of the two 1/2 cup minced scallions 2 tablespoons olive oil 8 corn tortillas 1 cup shredded low-fat Monterey Jack cheese 1 cup salsa
Procedure: 1. Over medium heat, sauté the greens and scallions in a frying pan with 1 tablespoon of the olive oil for 5 minutes or until tender.
2. Divide the mixture among the tortillas. Top with the cheese. Roll up each tortilla to enclose the filling.
3. Clean the skillet and re-warm it over medium heat. Add the remaining 1 tablespoon oil. Place enchiladas, seam side down, in the pan. Let brown for several minutes on each side. Add the salsa. Cover the pan, reduce heat to low, and simmer for 5 minutes, basting frequently.