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Categories:Viewed: 70 - Published at: 6 years ago
Ingredients
- 1 generous bunch Swiss chard (about 3/4 pound)
- Salt to taste
- 1 medium white, red or yellow onion, sliced
- 3 large garlic cloves, minced
- Kernels from 2 ears sweet corn
- Freshly ground pepper
- 8 warm corn tortillas
- 1/2 cup crumbled queso fresco or feta (but not too salty a feta)
- Salsa of your choice
Method
- Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water.
- Rinse stalks and dice them if they are wide and not stringy.
- When water in pot comes to a boil, salt generously and add chard leaves.
- Blanch for a minute, then transfer to a bowl of cold water and drain.
- Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips.
- Set aside.
- Heat oil over medium heat in a large, heavy skillet and add onion.
- Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels.
- Continue to cook, stirring often, until corn is just tender, about 4 minutes.
- Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright.
- Season to taste with salt and pepper.
- Remove from heat.
- Heat tortillas.
- Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
