Type of dish: Main Dish

1 bunch Swiss chard (or other greens) about 12 ounces, touch stems removed
1 1/2 Tablespoons olive oil
1 large onion or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 Tablespoon red pepper flakes
1/2 cup vegetable broth or water
12 corn tortillas
1 cup Mexican queso fresco or fresh cheese (feta is a nice substitute)
3/4 cup chipotle salsa

Cut the chard crosswise into 1- to 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, smoky 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.

Recipe courtesy of Gazy Brothers Farm