Swiss Chard Tacos Recipes
SWISS CHARD TACOS WITH CARAMELIZED ONION, CHEESE AND CHIPOTLE
The best Vegetarian tacos I have ever had! Don't let the veggies fool you these are hearty with extraordinary flavor. Found this recipe on a website a few years back...it is credited to Rick Bayless, from Everyday Mexican
Provided by dw9212
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.
- Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
- **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you'll find these in a can) with a splash of olive oil and salt and pepper to taste.
CHARD TACOS
This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.
Provided by Tabbytaz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
- Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 48.8 g, Cholesterol 19.9 mg, Fat 13 g, Fiber 7.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 530.7 mg, Sugar 4.6 g
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- Heat oil in a large frying pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until translucent.
- Add potatoes and cook, stirring occasionally, until golden. Add garlic and cook a minute more. Add chard a little at a time. It will shrink as it cooks, keep stirring and adding handfuls of chard. Once chard is tender, about 3 minutes, add chile flakes and season with salt and pepper.
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- Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
- Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don’t have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
- Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.
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