Tacos, Enchiladas, Tamales, Tostadas



Tacos of Garlicky Mexican Greens | Print |
(2 votes, average 4.50 out of 5)

Serves 4
  • 1 bunch (12 ounces) green or red chard, well rinsed, stems trimmed, leaves sliced ½-inch
  • 1 tablespoon vegetable or olive oil
  • 1 onion, sliced ¼ inch thick
  • 3 garlic cloves, peeled and finely chopped
  • Salt, about ½ teaspoon
  • ¼ cup finely crumbled dry feta, pressed salted farmer’s cheese or Parmesan
  • 8 to 10 warmed corn tortillas
  • About ¾ cup Frontera Roasted Tomato Salsa or Chipotle Salsa
  1. Heat 3 quarts of salted water to a boil in a large pot. Add the chard and cook until barely tender, 1 to 2 minutes. Pour into a colander, then spread out on a large plate to cool. When cool, chop roughly.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook stirring frequently, until golden brown, about 8 minutes. Add the garlic and stir for 1 minute, then add the greens and stir to heat them through. Taste and season with salt.
  3. Scoop the greens into a serving dish and sprinkle with the cheese. Serve right away rolled up in the warmed tortillas with a generous spoonful of Frontera Salsa
 

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