Starting from Rick Bayless’ this recipe from Martha Stewart and trying to find interesting things to do with all the in-seson greens and make something the kids can and might eat.
1 chopped onion (I had a yellow one)
1 tsp chopped garlic
12 oz (rouchly) green or red chard leaves (I did the chopped stems as well), or beet greens or kale (without the stems), or spinach, etc
salt to taste
8 to 10 corn tortillas (plus a few extra, in case some break)
1/4 cup finely crumbled Mexican queso fresco (dry feta; pressed, salted farmer’s cheese)
tomatillo salsa (luckilly, Rick Bayless makes his own in a jar)
cilantro for garnish
Sautee the onion and garlic in oil first, then add the chopped chard stems to cook them first. Add the green leaves last. Salt to taste.
Let cool, then pulse-chop in the cuisinart (this is to make the filling more manageable for kids. Adults need not chop).
Fill the taco shells, then add the cheese, tomatillo salsa, and cilantro.
The original recipe uses a tomatillo salsa.