{"id":934,"date":"2014-06-26T15:08:21","date_gmt":"2014-06-26T15:08:21","guid":{"rendered":"http:\/\/mishka.millefiori.net\/?p=934"},"modified":"2014-06-28T13:36:52","modified_gmt":"2014-06-28T13:36:52","slug":"greens-tacos","status":"publish","type":"post","link":"https:\/\/mishka.millefiori.net\/?p=934","title":{"rendered":"Greens Tacos"},"content":{"rendered":"<p>Starting from Rick Bayless&#8217; <a href=\"http:\/\/www.marthastewart.com\/330254\/ricks-tacos-with-garlicky-mexican-greens\" target=\"_blank\">this recipe<\/a> 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.<\/p>\n<p>1 chopped onion (I had a yellow one)<br \/>\n1 tsp chopped garlic<br \/>\n12 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<br \/>\nsalt to taste<br \/>\n8 to 10 corn tortillas (plus a few extra, in case some break)<br \/>\n1\/4 cup finely crumbled Mexican queso fresco (dry feta; pressed, salted farmer&#8217;s cheese)<\/p>\n<p>tomatillo salsa (luckilly, Rick Bayless makes his own in a jar)<\/p>\n<p>cilantro for garnish<\/p>\n<p>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.<br \/>\nLet cool, then pulse-chop in the cuisinart (this is to make the filling more manageable for kids. Adults need not chop). <\/p>\n<p>Fill the taco shells, then add the cheese, tomatillo salsa, and cilantro.<br \/>\nThe original recipe uses a tomatillo salsa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Starting from Rick Bayless&#8217; 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 &#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/mishka.millefiori.net\/?p=934\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-mishka","4":"post-934","6":"format-standard","7":"category-recipes"},"_links":{"self":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=934"}],"version-history":[{"count":3,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/934\/revisions"}],"predecessor-version":[{"id":941,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/934\/revisions\/941"}],"wp:attachment":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}