Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Sunday, August 7, 2011

Swiss Chard Tacos

If you're not familiar with Swiss chard, this is a leafy green vegetable with thick, edible celery-textured stems that is related to the beet family.  One can use it like spinach in general cooking, although it can be slightly "wetter" when cooked.  We've had a very successful year with the Swiss chard in our garden, as you can see from the photo below, 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!

1 T. plus 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.)
1 oz. organic goat cheese, crumbled (optional - omit if preparing a vegan meal)

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.

Using tongs, hold each tortilla directly over a gas flame, turning, until heated through with slightly charred edges.  (Alternatively, heat tortillas on a hot cast-iron griddle, turning so that each side is warmed and slightly browned.)

Spoon chard filling into corn tortillas.  Top with crumbled goat cheese.  If desired, also top with Tomatillo and Chipotle Salsa.  Serves 2.

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