20 minutes
A delightful taco dish featuring caramelized onions, fresh greens, and a blend of cheese and red chile, wrapped in warm corn tortillas.
Swiss Chard Or Spinach, Swiss chard cut into 1/2-inch slices, spinach cleaned
0 bunches
Large Onion, sliced
each
Garlic Clove, finely chopped or crushed
each
teaspoons
0.25 fluid ounces
to taste
Corn Tortillas, warmed
each
Queso Fresco, Feta, Or Goat Cheese, crumbled
0 oz
Salsa Or Hot Sauce
to taste
1. Prepare the Greens
If using Swiss chard, cut it into 1/2-inch slices, leaving any small greens whole. If using spinach, make sure it is cleaned and ready to go.
2. Caramelize the Onions
Heat 1.5 tablespoons of oil, olive oil, or pork lard in a large 12-inch skillet over medium-high heat. Add a sliced large onion and cook until golden brown, about 4-5 minutes.
3. Add Garlic and Red Pepper
Stir in 3 finely chopped or crushed garlic cloves and 1 teaspoon of red pepper flakes. Cook briefly until the garlic becomes aromatic.
4. Cook the Greens
Add 1/2 cup of chicken or vegetable broth to the skillet along with the prepared greens. Cook until the greens wilt down, then season with salt to taste.
5. Assemble the Tacos
Spoon the cooked greens into warm corn tortillas. Top each taco with crumbled cheese and finish with a drizzle of salsa or hot sauce.
Select the freshest Swiss chard or spinach from a local farmer's market. High-quality fresh cheese like queso fresco or feta is crucial.
Use a wide pan, cook onions slowly over medium-low heat for 20-30 minutes, stirring frequently until deep golden brown.
Add aromatics like minced garlic when sautéing greens. Finish with a squeeze of lime juice to brighten and balance flavors.
Warm tortillas in a dry skillet or lightly char over open flame for enhanced flavor and texture.
Separate stems and leaves of Swiss chard; sauté stems first. Wash and dry spinach well; wilt in stages to avoid sogginess.
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