This kale recipe has been sponsored by Nature’s Greens but all opinions expressed here are my own.
One of the ways I try to eat healthier is to include a rainbow of colors in my diet throughout the week. I love colorful vegetables, whether it is purple cabbage, bright red tomatoes or deep green kale. However, have you ever had your kid turn up their noses at something just because of it’s color? “I can’t eat that, mom. It’s GREEN!” Getting KIDS on the whole ‘eating healthy’ bandwagon is not always as easy as telling them it is good for them! Sometimes, getting kids to eat healthy means tricking them into it. Like hiding zucchini in muffins or corn in fritters. Another good way to get kids to eat healthy is to give them their veggies in a dip-able form! Sure, you can do the whole raw veggies and ranch dressing but that gets a little old after a while. What if I told you how to turn KALE into a dip-able food?
Dark green, leafy veggies like kale are very healthy. But, how do you get kids to eat it? One time I made kale into a tropical green smoothie that was downright delicious. All the vibrant green color and health benefits of kale but tasting like pineapple. Very yummy! This month, when Nature’s Greens asked me to participate in their Kale Up campaign I decided to turn kale into a kid friendly quesadilla. What is the Kale Up campaign? It is an ongoing effort by Nature’s Greens to encourage people to add more kale to their diets! Very easy to do when it tastes this good inside a couple of flour tortillas!
If you aren’t sure your kid will eat kale, try this recipe! Serve it with sour cream, salsa, or guacamole and let them dip to their hears content!
Kale and Black Bean Quesadillas
- 2 (12 inch) flour torillas
- ½ cup black beans
- 3 to 4 cups raw kale
- 3 to 4 TBSP olive oil
- pinch salt
- pinch cumin
- 1 cup shredded cheddar
- sour cream, salsa, or guacamole for serving
- In a large saute pan, heat olive oil over medium heat.
- Add kale and saute until almost wilted
- Add black beans, salt and cumin and stir until beans are warm.
- In a second pan over medium low heat, place one flour tortilla and top with kale and bean mixture. Add cheese and top with remaining tortilla.
- Heat over medium low heat until tortilla is lightly brown and cheese is melting.
- Carefully flip over and heat other side for 2 to 3 minutes.
- Cut into triangles and serve with your choice of condiments.