White bean and kale quesadillas with roasted tomatillo salsa from Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family (page 96) by Tracy Pollan and Dana Pollan and Lori Pollan and Corky Pollan

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Notes about this recipe

  • julesamomof2 on February 03, 2024

    These were quesadillas with Italian flavors so quite different from what we were expecting but still good. A little fussy with the steps and the number of dishes dirtied but they turned out nicely crisp. I used store bought salsa and it was fine for dipping.

  • Zosia on May 20, 2021

    These were great even with storebought salsa. I used the shallot in the kale so all of the filling elements were well flavoured.

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