1 (1 pound) bag Cut 'N Clean Greens Country Greens
4 (8 inch diameter) flour tortillas (soft taco size)
2 (15 ounce) cans or packages low-fat chili with beans
1 (8 ounce) package shredded cheddar or Monterey Jack cheese
Garnish: Low-fat sour cream, chunky salsa, bottled hot sauce
Bring 6 cups water to a boil in a medium pot. Add half the bag (8 ounces) of greens and gently boil greens, stirring occasionally for even cooking, for about 12-15 minutes. Drain in colander and when cool enough to handle, mass on cutting board and chop a bit more finely.
Meanwhile, heat oven to 350 degrees. Mist an 8 inch square baking dish with nonstick spray. Lay one tortilla in prepared baking dish. Top with 1/2 can of chili, 1/4 of the cooked greens and 1/4 (2 ounces) of the grated cheese. Continue layers like this (tortilla, chili, greens and cheese), ending with grated cheese. Sprinkle top with 2 tablespoons of water. Bake uncovered at 350 degrees for about 45 minutes.
Remove from oven and cool for 5-10 minutes before cutting and serving. Garnish with a small dollop of sour cream if you wish, and offer salsa or bottled hot sauce for those who would like to spice it up more.
If you like things even more spicy, consider using pepper Jack cheese. Use larger tortillas and tear them to fit your pan, use chili without beans if you prefer, or turkey chili, or blazingly hot fire-eaters chili -- this recipe is adaptable to fit any taste. Our favorite chili of the moment is Stagg brand, in the shelf-stable box called a “Smart Pack.” After you make this recipe once, tinker with it to suit your family’s tastes. And once you make it, you’ll see that it is so easy you won’t have to follow the recipe next time. We like to make this dish AFTER dinner or on the weekend, and portion it and store it in a rectangular plastic container in the refrigerator for leftovers. Like many casseroles, it is even better after a day or more in the fridge!