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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.   

CSA is ON Today, INSIDE OHR KODESH LOBBYJune 21st, 2016

  Hello, We have moved our CSA pickup to the main lobby of Ohr Kodesh this evening between 4-7pm.  If you cannot make this evening, you may come to another CSA pickup this week.   Stay

*EXTENDED* STRAWBERRY FLAT SALE UNTIL SUNDAYJune 8th, 2016

  STRAWBERRIES ARE ON SALE! Make jam - freeze - eat   $40 Flat (almost 20% discount)   8 quarts per flat approx. 12 lb   Early Season CSA Members get 15% discount Founding CSA Mem

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This week at the farm was about getting into the flow of things.  We are picking and cutting lots and lots of salad greens including arugula, mizzuna, baby kale, baby lettuce, and tatsoi.  W

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