These were so easy and so delicious!
I did a loose interpretation of Ashley Rodriguez's recipe for Swiss Chard & Caramelized Onion Tacos from Not Without Salt. I added a bit more bacon and sandwich bread instead of tortillas, although they would be totally perfect as she described.
This could be a fun option for a Friday night with friends. We opted for a trial run after a long workout on Saturday morning and it hit the spot.
Swiss Chard and Caramelized Onion Tacos
from Mexican Everyday, by Rick Bayless
12 oz. bunch of Swiss chard, thick lower stems removed (10 oz. cleaned spinach can be used instead)
1 1/2 tbl. oil, lard or bacon drippings
1 large onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
1/2 cup chicken or vegetable broth (water works too)
1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes.
Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it.
Serve on fresh sandwich bread (whatever's your favorite) and crumbled fresh cheese.
(Via Not Without Salt)
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