RICK'S TACOS WITH GARLICKY MEXICAN GREENS
These tacos are a favorite of chef Rick Bayless, who first tasted them at a market stall in Toluca, Mexico, where they're considered to be good, old-fashioned peasant food.
Provided by Martha Stewart
Categories Mexican Recipes
Yield Makes 8 to 10 soft tacos
Number Of Ingredients 9
Steps:
- Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
- Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
- In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
- Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs.
BEANS-AND-GREENS TACOS WITH GOAT CHEESE
Cannellini beans and chard replace meat as a filling. Goat cheese makes a creamy stand-in for the usual queso fresco.
Provided by Martha Stewart
Categories Lunch Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with 3/4 teaspoon salt and some pepper.
- Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in foil, and warm in a 350-degree oven.) Spoon filling onto tortillas. Top with cheese and cilantro.
GREEN BEANS WITH CHEESE AND BACON
I found this among some recipes my husband's aunt sent me. I tried it once, and it became a family favorite immediately. I save it and use it in the summer when beans are freshest. Then we always have something to look forward to each summer. I often double this recipe just to have enough for my children to have leftovers! You can prepare this ahead of time, but make sure that the casserole is at room temperature before baking. I often use a mixture of both green beans and wax beans in the casserole.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
- Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
- Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
- Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
- Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.8 g, Cholesterol 22.5 mg, Fat 14.5 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5 g, Sodium 222.5 mg, Sugar 1.3 g
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