One of the reasons I joined a CSA is to try new things. And though I’d passed chard in the grocery store many times, and appreciated the colorful stalks, I never really knew what to do with it, so I passed it up. Well, there was a bunch of brightly colored chard in this week’s produce box, along with a recipe for chard tacos.
Anytime I’m confronted with new produce, out of curiosity I head over to the World’s Healthiest Foods website to see how it measures up. After reading about chard, I think it’s become a regular player in my diet. Am I shocked it’s so good for us? Well, no. Leafy green vegetables of any kind have a pretty darn good reputation, but I had no idea this one was so instrumental in helping to regulate blood sugar levels. Further, it’s second only to spinach among the healthiest vegetables! For a complete nutritional analysis, please visit this link.
All week I’ve struggled with eating meat (this happens to me now and again), so a vegetarian option for tacos sounded pretty nice to me. But I confess, I did have my doubts as to what these tacos would actually taste like. And you know what? I was more than pleasantly suprised.
Notes: I used whole wheat tortillas, but if you use corn tortillas, the recipe is gluten-free.
Also, the original recipe called for queso fresco, which I’ve had trouble finding. An Internet search listed mild Feta as a substitute. I’m not a fan of the salty, briny flavor of feta, though I thought I’d give the mild version a try. Yup, still not a fan. I’ll take my Mexican cheese blend, or plain ole cheddar, anyday.
adapted from Tree of Life CSA
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2-4 cloves garlic, minced
1 bunch chard, woody ends removed, leaves roughly chopped
1/2 cup water
pinch or two of salt
dash of ground cumin
dash of chili powder
dash of ground cayenne (more if you like it spicy)
freshly ground black pepper to taste
whole wheat or corn tortillas
shredded Mexican cheese blend (or shredded cheddar)
sour cream (optional)
Heat olive oil in large skillet over medium heat. Add onions with a pinch of salt and cook until lightly browned, about 10 minutes. Add garlic, cumin, chili powder, and cayenne; cook until garlic is fragrant. Add chard and water, cover and reduce heat to low, cook for 5 minutes, or until chard is tender.
Remove cover and increase heat to medium; cook until water cooks off. Taste for seasoning and adjust as needed. Remove from heat and set aside.
Heat a heavy-bottomed pan over medium. Toast tortillas until lightly browned, flipping frequently. (Alternatively, toast on a gas burner or warm wrapped in foil for 10 minutes in a 350*F oven.)
Top each tortilla with a spoonful or two of chard, a sprinkle of cheese, a generous spoonful of salsa, and a spoonful of sour cream, if you wish.