3-4 Garlic Scapes
3-4 Garlic Scapes
Additional: Salsa, Sour Cream, Avocado
Wash and dry the fresh produce. Chop the garlic scapes into small pieces. Remove and discard the kale stems; roughly chop the leaves. Quarter the lime. Grate the cheese. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic scapes. Cook, stirring frequently, 1 to 2 minutes. Add the kale and cook until it wilts down a bit. Add ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.
Place the tortillas on a clean, dry work surface. Divide half the cheese between 2 of the tortillas; top with the cooked kale and remaining cheese. Season with salt and pepper. Complete the quesadillas with the remaining tortillas. Wipe out the pan used to cook the kale. Add 2 teaspoons of olive oil and heat on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Divide between 2 dishes; immediately season with salt. Set aside in a warm place. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
Place the radishes in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Top the cooked quesadillas with the fried eggs and seasoned radishes. Serve with salsa, sour cream, avocado and any other toppings you like! Enjoy!