Crisp kale is still overflowing on tables at the farmers markets, along with chard,  beet greens, and collards. All four leafy greens have similar nutritional value and they can all be cooked the same way. This recipe for cheesy quesadillas has a base of wilted greens and any of these four leafy greens can be used. But when the time comes to take a bite from the melty quesadilla, and the golden yolk runs all over, does it really matter what kind of greens are in the base?

Sauté the kale with olive oil and garlic, place on top of a fresh tortilla, and then sprinkle with grated cheddar. Let the salty cheese fuse the tortillas together and make a crispy quesadilla, then top with a runny egg, peppery sliced radishes, minced cilantro, and tart avocado marinated in lime juice. Pick your favorite leafy green, then make the recipe again next week with a different green, and let The Clean Food Club know which green you thought was best. Tag us on Instagram or Facebook with #thecleanfoodclub with your leafy green quesadilla!

Kale, Cheddar, Avocado Quesadillas with a Fried Egg and Sliced Radishes

Makes 2 servings

Total time: 35 minutes

In My Basket

2 Eggs (from Chestnut Farm, Hardwick MA)

4 Corn Tortillas (from Mi Tierra Tortillas, Springfield MA)

6 oz Cheddar cheese (from Narragansett Creamery, Providence RI)

2 small Radishes (from Stearns Farm, Framingham MA)

2 cups Kale (from Stearns Farm, Framingham MA)

1 clove Garlic (from Stearns Farm, Framingham MA)

1 small bunch Cilantro (from Stearns Farm, Framingham MA)

4 tbsp olive oil (from Fiore, Bar Harbor ME)

From the Pantry

1 avocado

1 lime

salt and pepper, to taste

1. Wash and dry fresh produce. Zest half the lime and set zest aside, quarter the lime. Peel and mince the garlic, Roughly chop the kale leaves. Grate the cheese. Pit and medium dice the avocado, set aside in a small bowl. Squeeze two of the limes quarters over the avocado, toss to coat and season with salt and pepper. Pick the cilantro leaves off the stems, discard stems. Thinly slice the radishes into matchsticks, set aside.
2. In a large sauté pan, heat 2 tbsp olive oil over medium. Add garlic when hot, cook until fragrant. Add the kale, season with salt and pepper, and cook 2 minutes or until the kale has wilted. Add the lime zest. Toss to combine, set aside in a small bowl.
3. Place two tortillas on a flat surface, sprinkle half the cheese and half the cooked kale over each tortilla. Top with the remaining tortillas. Add 1 tbsp olive oil to the sauté pan, cook tortillas over medium 2 -3 minutes per side, until the tortillas are crispy and the cheese has melted. Place tortillas on two plates.
4. In the same pan, heat 1 tbsp olive oil over medium heat. Crack the eggs into the pan, keeping them separated, season with pepper. Cook 1 – 3 minutes or until desired doneness. Top one egg on each of the plated quesadillas.
5. Garnish each quesadilla with avocado, radishes and cilantro. Enjoy!

Alice Kathryn Richardson is a new media photojournalist based in Boston, MA. She created The Clean Food Club in 2016, and previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.