A quick post tonight since I promised I’d publish the cheesy dipper (or should that be Cheesy Dipper? it does sound quite proper) pictured with yesterday’s Curried Carrot Soup. This is really more a method than anything else. And a great way to sneak a little green into an otherwise guilty pleasure and still please both kids and picky husbands (or wives), alike.

(Side note: sneaking healthy stuff into our future behbeh’s food might be motivation enough to start popping those little guys out. I can’t wait for our kids’ technicolor appetites. They will love Brussel sprouts.)

Parmesan-Roasted Baby Kale & Cheddar Quesadilla
Cook time: 10 mins (plus roasting time, see below) | Serves: 2

Note: Yes, this has more kale than cheese. Which is why you can eat two.

Ingredients:

• 1 batch Parmesan-roasted kale (recipe, below)
• 3-4 oz sharp cheddar cheese, thinly sliced
• 2 large (burrito sized) tortillas

Instructions

Lay tortillas in a large skillet or griddle and top half of each tortilla with cheese. (My little tip? I cook two quesadillas at once by putting them side by side in a square skillet and letting the open halves hang over the edge until I fold them together, just like in that pic up there. Works like a charm.) When cheese begins to melt, pile each quesadilla with half of the roasted kale. Top with remaining cheese and close quesadilla. (The top half of the quesadilla will probably already have started to brown a tad — no prob.) Cook until browned on the first side, then flip and continue browning the second side until cheese is melted to your liking. Transfer to a plate or cutting board and let set for a minute before cutting into wedges.

Parmesan-Roasted Baby Kale
By Emily Stoffel
Cook time: 15-20 mins | Serves: 2

Ingredients:

• 1 bag pre-washed baby kale (or 3-4 big handfuls)
• olive oil
• finely grated Parmesan cheese
• 1/2 tsp salt
• several turns coarsely ground black pepper

Instructions

Preheat oven to 375F. In a large bowl, combine kale and a good drizzle olive oil and toss to coat thoroughly. Add a generous sprinkling of the Parmesan, salt and pepper and combine. (Check for seasoning by tasting a little. Dayum, just as good as salad, right?) Turn out onto rimmed baking sheet in an even layer and bake for 10-15 minutes or until kale has dramatically wilted and is browned in spots, stirring once. Enjoy as a side dish, or layer into quesadillas, mix into stuffing, finely chop and add to meatballs or braciole — you get the idea.