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1
Heat 1 tablespoon oil in a large skillet.
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2
Stir in the onion and cook until it softens and starts to become brown, 5 to 6 minutes.
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3
Meanwhile wash the greens well in a colander, but don't dry them.
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4
When the onion is cooked, stir in the greens along with any water that clings to the leaves to the skillet.
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5
Season with salt and red pepper flakes to taste, sprinkle with garlic and cook, stirring often, until the greens are quite tender, 5 minutes.
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6
Remove from the heat and stir in the feta.
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7
Heat 2 teaspoons oil on a griddle over medium heat, use a spatula to spread it until the griddle is evenly coated.
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8
Or you can use a large skillet, and cook the quesadillas within several bunches.
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9
Place the tortillas and cook on one side until they have softened, about 3 minutes.
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10
Flip them to the other side and add 2 to 3 tablespoons of the greens in the center.
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11
Sprinkle some cheese over and fold the tortilla in half around the filling with a spatula.
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12
Cook until the tortilla starts to become brown on one side, about 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the cheese is melted, 3 minutes more.
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13
Repeat until the tortillas and filling are all finished.
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14
Serve right away, or keep warm in a 250 degree oven until all of the quesadillas are cooked.
