|
|
 Hosted By
DnD |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2 tablespoons chopped fresh cilantro |
|
|
|
|
|
|
|
|
1 large white onion, sliced into 1/2-inch-thick rings |
|
|
2 (4-ounce) cans sliced green chile peppers |
|
|
1 bunch kale (about 1 pound), chopped |
|
|
1/2 teaspoon ground cumin |
|
|
|
|
|
|
|
|
|
|
 |
|
Combine the ricotta, cilantro and 3 clove garlic in a medium bowl and season with salt.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, kale (in batches) and cumin and cook, stirring, until the kale begins to wilt. Add the remaining 2 cloves garlic and cook until the kale is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
Warm the tortillas in a dry skillet or over open flame on stove. Spread ricotta mixture among the tortillas, top kale and top with a spoonful of salsa verde and fold. |
|
|
|
|
|
|
|
|