Ingredients
- 1 12 ounce bunch Swiss chard, washed (or collard greens, kale, braising mix etc.)
- 1 1/2 tablespoons vegetable oil
- 1 large white or red onion, sliced 1/4 inch thick
- 3 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 1/2 cup chicken or vegetable broth, or water
- 12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave
- 1 cup crumbled queso fresco (or feta, or goat cheese)
- A large handful (6-10) cherry tomatoes
- 1 chipotle pepper in adobo sauce (Alternatively, a store-bought salsa or hot sauce will work.)
Directions
Heat the oil in a large (12-inch) skillet over medium high, add the onion, and cook until golden but still a bit crunchy, 4-5 minutes. Meanwhile, slice the greens crosswise into 1/2 inch slices. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished. Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper and a large pinch of salt, and blend until smooth. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tong-ful of the greens, a spoonful of salsa, and the queso fresco.