Recipes Vegetarian Ideas – Chard Tacos
adapted from Mexican Everyday by Rick Bayless
For a heartier meal, you can add diced smoked firm tofu during the final minutes of cooking. Sliced avocado and fresh coriander also make nice additions to the finished tacos.
400 g Swiss chard, thick lower stems cut off, OR 300 g spinach, rinsed well
1 1/2 tablespoons vegetable oil or olive oil
1 large white or red onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
pinch of red pepper flakes
100 ml chicken or vegetable broth or water
1/2 teaspoon salt
8 warm corn tortillas (though flour ones will also work fine)
100 g crumbled feta or goat’s cheese
175 ml salsa
Cut the chard crosswise into 1/2-inch slices (small spinach leaves can be left whole). In a large skillet, heat the oil over a medium-high heat. Add the onion and cook, stirring frequently, until golden brown but not entirely soft, about 4 to 5 minutes. Add the garlic and red pepper flakes and stir for a few seconds, then add the broth or water, salt and the greens. Reduce the heat to medium-low and cook until the greens are almost tender, anywhere from 2 minutes for baby spinach to 5 minutes for Swiss chard.
Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry. Taste and season with additional salt if you think it needs it. Serve with the warm tortillas, crumbled cheese and salsa.
You can find these recipes and more family favourites on our blog, www.dinnerdujour.org.