We have the most stunning mustard greens in our garden. What's more the flavor will knock your socks off! These greens are like nothing I've ever bought at the grocery. Chartreuse, luscious in the looks department, and in the taste department possessing the devilry of horseradish and wasabi. The following recipe is our favorite way to eat them (so far). Anyone who wants some let me know.
Potato, Greens, and Goat Cheese Quesadillas
1 1/3 cups (about 2 medium) cubed potato (Yukon Gold is good), cooked till tender
2-3 teaspoons chili powder
5 to 6 ounces coarsely grated hot pepper Monterey Jack cheese
1 1/3 cups jarred salsa verde
4-5 cups coarsely chopped stemmed mustard greens, divided
10 (8-inch) flour tortillas
3-4 ounces chilled fresh goat cheese, coarsely crumbled
Preheat oven to 425. Place cooked potato in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
Arrange 5 tortillas on large baking sheet. Butter one side of each tortilla. Place buttered side down on baking sheet. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Top w/ remaining 5 tortillas over filling, pressing gently. Brush top with butter.
Bake at 425 degrees for 7-10 minutes each side. Cut each quesadilla into quarters. Serve with remaining salsa. No need to serve them with anything else, except perhaps a nice Red. (The original idea for this recipe came from bon appetit.)