Last night’s Sunday Supper recipe (courtesy of Refinery 29) was delicious! I added cotija.
Crispy Kale and Avocado Taco
(Adapted from a recipe seen on What’s Cooking Good Looking)
1 Hass avocado
1 bunch Russian kale
1 flour tortilla
1 Eureka lemon
1 tbsp grapeseed oil
1/2 tsp chili pepper flakes
Cut the avocado into 1/4 inch cubes. Wash the kale, remove the spines, and chop.
Heat the grapeseed oil in a pan. After a minute, add chopped kale to the pan, and stir occasionally.
Place the flour tortilla in a separate nonstick pan over medium heat. Flip it over when the bottom starts to brown.
Once golden brown, place tortilla on a plate. Wait until the kale starts to crisp, and then squeeze half of the lemon over it. Remove the pan from the stove, and pile the crunchy kale into the tortilla.
Add the chopped avocado and crushed chili flakes.