What's cooking: Potato, Greens, and Goat Cheese Quesadillas

This time of year I get a LOT of greens in my weekly produce box, and I'm always looking for more ways to use them. This recipe from the March issue of Bon Appetit calls for mustard greens. I used what my box calls a "braising mix," which probably included mustard greens along with some kale, collard greens, beet greens, and chard. I think any greens, including spinach, would work fine.

Thank goodness Bon Appetit had a picture because it's a recipe I probably would have breezed over had it not included this lovely picture.


I followed the recipe mostly except I soaked the potato cubes in hot water for a few minutes to de-starch them, strained and blotted them dry in a dish towel, tossed them with a little olive oil, and roasted them in the oven. Steaming them doesn't make much sense to me in this recipe, and from the illustration, it doesn't look like this is what they did either (those sneaky food stylists!). I also sauteed the greens with minced garlic in a little olive oil to make them a little more manageable. I omitted the chili powder and made part of the recipe without the salsa verde to decrease the heat since Sophie is sensitive to it.

I served this with marinated grilled chicken breasts and a green salad. It would make a very nice pairing with soup.

Enjoy!