I have a great neighbor who generously shared her bounty of harvest from a day's work at a local farm. The bag of freshly picked veggies included a full bunch of brightly colored rainbow kale. I did a bit of searching and decided to make these tacos. They were delicious! Even using less red pepper, they were still too spicy for the gingersnaps, so beans and cheese went in their tortillas while my husband and I ate all of the chard and onion filling on our own.
12 oz. bunch of Swiss chard, thick lower stems removed, rinsed well and sliced into 1/2-inch ribbons
1 1/2 Tbsp oil
2 large onions, tinly sliced
3 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup broth, chicken or vegetable
warm corn tortillas
Queso Fresco or other fresh cheese such as feta or goat cheese
salsa (the original recipe suggested this one, but we thought they were good without any salsa)
To warm tortillas in oven (as opposed to microwave), preheat oven to 350. Wrap stack of tortillas in tin foil. Place on center rack for 15-20. Meanwhile, make the filling:
Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 5-7 minutes. To the onions, add the red pepper flakes and garlic. Stir for about 20 seconds until youa re hit with the aroma of the garlic, then immediately add the brother, 1/2 tsp salt and the greens. Adjust the heat to medium and cook until the greens are almost tender, about 5 minutes. Adjust the heat to medium-high and cook until juices have reduced significantly. Taste and add salt if you think it needs it. Serve with the corn tortillas, crumbled fresh cheese and salsa.