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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.   

Basket Weights & Share PortionsAugust 19th, 2015

Dear CSA Member, We hope you are enjoying the bounty each week.   As you can imagine, it is difficult to budget our production with our farmers and to provide as much selection as we try to bring

Tilden Middle SchoolJuly 23rd, 2015

11211 Old Georgetown Road Rockville, MD 20852 Hours of Operation: Open Daily 9am-7pm (weather permitting) CLOSED DURING THE WEEK WHILE SCHOOL IS IN SESSION November/December: Saturdays ONLY 10am-2pm O

*Mid-season 8 weeks starts next week* SIGN UP BY THURSDAYJuly 19th, 2015

This week is the last week of Early Season.  Please make sure you sign up for next season online or you can email us if you are having trouble.  Here are is the link to add on a share 

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