Tacos With Garlicky Mexican Greens

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 -10 corn tortillas (plus a few extra, in case some break)
• 1/2 teaspoon coarse salt, plus more for blanching
• 6 cups loosely packed sliced swiss chard leaves (one 12-ounce bunch, green or red)
• 1 tablespoon olives or 1 tablespoon vegetable oil
• 1 medium onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled and finely chopped
• 1/4 cup finely crumbled mexican queso fresco
• 3/4 cup red roasted tomatillo salsa with chile, red roasted tomatillo salsa with chiles
• fresh cilantro, for garnishing

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.