Recipe of the Month

1 bunch fresh kale
2 tsp. olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

1 Tbsp olive oil
? cup red pepper, finely chopped
? cup onion, finely chopped
1 ½ cups thinly sliced kale, stems removed
¾ cup grated cheddar cheese
2 tortillas
Pinch of cumin

1. Heat olive oil in a saute pan over medium heat. Add chopped pepper and onion, and cook until softened (around 3 minutes). Sprinkle with cumin and add kale, stirring gently. Cook until kale is cooked through and soft, then remove from heat.
2. Heat another pan over medium heat. Place tortilla in pan, and add half of cheese and kale mixture.
3. Fold tortilla in half, and cook over medium heat until cheese begins to melt. Flip, and remove from heat when all of the cheese is melted.
4. Repeat steps 2-3. Cut quesadillas in half and enjoy.