When P isn't around to make his famous scrambled eggs on corn tortillas, I like to make myself cheesy kale breakfast tacos. (Also fantastic served with tomato soup for dinner or lunch.)
I've written the recipe to serve one person; multiply accordingly.
2 corn tortillas
Several thin slices of a sharp white cheddar
1/4 bunch of kale (you can substitute spinach if you don't have kale on hand)
Olive oil or butter
Plain greek yogurt
Place a skillet on your burner over medium heat, with a thin pat of butter or layer of olive oil in the bottom. Clean and de-stem your kale, then add torn pieces to the pan. Sprinkle salt and let cook until quite tender.
Add both corn tortillas to the bottom of the skillet. Let fry in the remaining butter or oil. Add thinly sliced cheddar to each, then place kale on top to melt cheese. Fold each tortilla over and let fry on each side until crispy. Serve with plain greek yogurt and a bit of salsa.
Food Allergies and Ethics: Vegetarian and gluten free.