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Chard or Kale Enchiladas

From Angela Brubaker at Village Acres Farm (Mifflintown, Pennsylvania)

 

·            3/4-1 lb. chard or kale, chopped finely

·            2 cloves garlic, minced

·            2 medium onions, diced

·            1 tsp. cumin

·            1/4 tsp. pepper

·            1 qt. spaghetti sauce

·            14 oz. ricotta or cottage cheese

·            6-8 tortillas, flour or corn

·            1 c. shredded mozzarella

 Sauté onions, garlic and stems from greens in olive oil until tender. Add cumin, pepper, and leafy portion of greens. Cook until greens are wilted. Add water if necessary. Take off heat and add ricotta or cottage cheese. Heat spaghetti sauce in separate pan. Spoon greens/cheese mixture onto tortillas and roll up. Place in 8x12 baking dish. Pour tomato sauce over enchiladas. Bake 40 minutes at 350°F. Add mozzarella cheese. Bake 10 minutes more.   

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