Not familiar with Swiss chard? It's a leafy green vegetable with edible celery-textured stems, related to beets. Use it like spinach in general cooking. We've had a very successful year with Swiss chard in our garden, so I've been looking for new things to do with it. I'd seen Rick Bayless do Swiss chard tacos on his PBS show Mexico: One Plate At A Time before and had made a mental note of it just because it was a vegetarian recipe. However, I didn't have an immediate use for it. Later, I was unable to remember exactly what he did. You can imagine my delight when I found this recipe for Swiss chard tacos in Martha Stewart's Living magazine. As usual, I have adapted the recipe, if only slightly, to suit my tastes and needs. And as always, you can definitely do the same!
Ingredients:
1.5 T. extra-virgin olive oil
1 small red onion, sliced into 1/4-inch-thick rounds and separated into rings
3 small cloves garlic, peeled and thinly sliced
5 large leaves Swiss chard (stems removed and composted), washed and coarsely chopped
1 c. cooked pinto beans (canned is fine), drained and rinsed
1/4 t. coarse salt, or to taste
freshly ground black pepper
6 taco-sized corn tortillas (I haven't considered myself a fan of corn tortillas in the past, but I enjoyed them in this recipe.)
Method:
In a large skillet, heat the oil over medium heat. Cook the onion rings until soft. Add garlic slices, and cook 1 minute more. Stir in the chard, and sauté until the greens are wilted. Add the beans, and cook until warmed through. Season with the salt and pepper.
Heat tortillas on a hot cast-iron griddle coated with non-stick cooking spray, turning so that each side is warmed and slightly browned.
Spoon chard filling into corn tortillas. If desired, also top with Tomatillo and Chipotle Salsa.
Serves 2.
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