SOFT TACOS w/POTATOES & GREENS

By BobD

Ingredients

• 6 6 6 cups tightly packed, coarsely chopped Swiss chard leaves or other greens such as kale, collards, mustard greens, washed well (about 6 ounces leaves)
• 1 1 1/2-inch pound red boiling potatoes, scrubbed and cut in 1/2-inch dice
• 1 1 1 tablespoon extra virgin olive oil
• 1 1 5 1 onion (about 5 ounces), preferably a white onion, halved and thinly sliced across the grain (about 1 cup)
• to to taste
• 2 2 2 garlic cloves, minced
• 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon dried oregano, preferably Mexican
• 1/2 1/2 1/2 cup plain low-fat yogurt
• 1 1 1 teaspoon cornstarch
• Freshly ground pepper
• 2 2 2 ounces crumbled Mexican queso fresco or feta (optional)
• 12 12 12 corn tortillas
• Green salsa (optional)

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Heat 1 inch of water to a boil in the bottom of a steamer. I use a pasta pot with an insert for this — it’s very efficient. Place the greens in the top part of the steamer, in batches if necessary, and steam until the leaves have collapsed, three to five minutes. (I suggest five minutes for sturdy greens like kale, turnip, mustard and collards, a little less for chard.) Remove from the steamer, rinse with cold water, squeeze out extra water and chop coarsely. Set aside.

2. Add the potatoes to the steamer, and steam 10 minutes until tender. Remove from the steamer and set aside. Wrap the tortillas in a heavy kitchen towel, and place in the steamer basket. Cover tightly, steam one minute and turn off the heat. Allow to sit for 15 minutes without uncovering while you finish preparing the filling.

3. In a small bowl, combine the cornstarch and 2 tablespoons water, and stir until the cornstarch is dissolved. Stir into the yogurt and set aside.

4. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring often, until it begins to soften, then turn the heat to medium-low and continue to cook until lightly colored, about 10 minutes in all. Add a generous pinch of salt, and stir in the garlic and oregano. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the greens and potatoes. Stir together for about five minutes, season with salt and pepper, and remove from the heat. Stir in the yogurt. Taste and adjust salt and pepper. Place two or three tortillas on each plate, top with the filling, sprinkle with cheese if using and fold the tortillas over the filling. Enjoy, passing the salsa on the side.

Yield: Twelve tacos, serving four to six.

Advance preparation: You can make the filling up to a day ahead, but don’t add the yogurt until you reheat it.