There are such a variety of greens available in the market now – different kales, colorful Swiss chards, mustard and beet greens – that sometimes I forget about spinach, the original good-for-you green.
Steamed spinach is still probably my favorite way to prepare spinach since it is such a tender green that you don’t want to overcook it. But when I want to dress it up a bit and show it off I make spinach quesadillas. Add some cheese and salt and your favorite salsa and it’s a party!
For those of you avoiding wheat there are a nice selection of alternative grain tortillas available from brown rice for those who can’t do gluten at all to spelt or sprouted grain ones that reduce the bloating that can accompany eating wheat. I’ve tried them all and they are all good.
1/2 cup shredded mozzarella cheese
1/2 lb spinach, steamed and drained
Divide cheese between two tortillas, leaving 1/2 inch border. Evenly distribute spinach between two tortillas, salt and cover each with remaining tortillas. Dry fry each over high heat, cooking each side 4-6 minutes or until the tortilla begins to brown and the cheese is melting. Remove from heat and cut into triangles and eat with cold salsa.