Swiss Chard and Caramelized Onion Tacos

By milly1362

Ingredients

• 12 oz. bunch of Swiss chard, thick lower stems removed (10 oz. cleaned spinach can be used instead)
• 1 1/2 tbl. oil, lard or bacon drippings
• 1 large onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
• 1/2 cup chicken or vegetable broth (water works too)
• Salt
• 12 warm corn tortillas
• 1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
• --------------------
• Smoky Chipotle Salsa for serving
• 3 garlic cloves, peeled
• 4 medium tomatillos, husked, rinsed and cut in half
• 2 canned chipotle chilies
• salt

Details

Servings 4

Preparation

Step 1

Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes.

Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it.

Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

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Chipotle salsa

Place a large non-stick skillet over medium-high heat. If it is not a non-stick, Rick Bayless recommends placing a layer of aluminum foil on the bottom.

Place the garlic and tomatillos (cut side down) in the skillet.

After about 3-4 minutes the tomatillos should be well browned. Turn everything over and brown on the other side. After another 3-4 minutes the tomatillos should be completely soft.

Place the garlic and tomatillos into a blender or food processor, along with the chilies and 1/4 cup water. Blend to a coarse puree. Taste and adjust salt.

Pour into a dish and let cool before serving.