Skillet Skill

"If Spanikopita and a quesadilla had a steamy affair, this dish would be their love child".

Ancient flavors meld into a modern dish featuring garlic, lemon juice, and tangy feta cheese. Tastes best eaten outside, at sunset. Makes a flavorful side dish to a chicken or chickpea main course. Pairs well with white wine, or for a more unexpected and adventurous paring, try a sparkling rosé. 

Ingredients:

1 Tablespoon Olive oil

1 medium onion

3 large cloves garlic

½ teaspoon Salt

Black Pepper

1 large bunch kale (at least 6 leaves)

3 Tablespoons lemon juice (1 or 2 lemons)

6 ounces crumbled feta cheese

6 fresh (ready to cook) flour tortillas

Directions:

1. Wash the kale and strip the leafy part off the stem with your hands. Do not dry it. Coarsely chop kale and set aside. 

2. Squeeze 3 tablespoons lemon juice and set aside. 

3. Cut the onion into long, thin strips, like you would for fajitas. (This style of cut is called a “Lyonnaise”.)

4. Finely dice the garlic.

5. Heat the olive oil over medium heat until the oil shimmers. 

6. Add the onion and garlic to the skillet. Cook over medium heat, turning frequently, until the onions are soft and translucent. 

7. Add the kale, salt, a few grinds of black pepper, and the lemon juice to the skillet. Cook over medium heat until the kale is tender (about 5 minutes), stirring frequently for even cooking.

8. Get ready to cook the tortillas. Either use another skillet, or transfer the cooked vegetables to a bowl and wipe the skillet out with a paper towel to remove any bits of onion. 

9. Heat the skillet to medium-high high. No oil is needed. Place the tortilla in the pan for 30 seconds. Turn it over, sprinkle 1 ounce of feta cheese down the middle, and cook for another 30-45 seconds. If the tortilla puffs up, poke a little hole in it to let the steam out so it stays flat. Remove it from the heat when it has golden brown spots on the second side. 

10. Add a big spoonful the kale mixture on top of the feta cheese, and wrap the sides of the tortilla over it.

Variation:

Serve it on crostini instead of tortillas. Follow the directions for the vegetables as above, but preheat the oven to 375°.  Butter 6 large pieces of French bread. Lay them on a cookie sheet, butter side down. Sprinkle the feta cheese on the bread, and bake for 8 – 10 minutes, until crispy and golden. Remove from the oven and spread a big spoonful of the kale mixture on top. *Note: This variation will change the nutritional information.

Recipe and Photography by Bethany Reeves                                                                © 2020  All rights reserved