Swiss Chard Tacos

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Whenever I find a vegetarian meal that is healthy, not pasta (why are so many vegetarian meals pasta?) and a hit with the hubs I feel like I have hit the jackpot. These swiss chard tacos are a staple in my house for all of those reason plus the fact that they are ridiculously delish. I first made them a few years ago for a girls night and they were such a hit they’ve stayed in the rotation ever since. A great choice for your next meatless Monday or your Cinco de Mayo festivities tomorrow!

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Swiss Chard Tacos, recipe courtesy of Not Without Salt

12 oz. bunch of Swiss chard, thick lower stems removed
1 1/2 tbl. oil, lard or bacon drippings
1 large onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
1/2 cup chicken or vegetable broth (water works too)
Salt
8-12 warm corn tortillas
1 cup (4 ounces) Queso Fresco or feta
Smoky Chipotle Salsa for serving (Trader Joe’s has a great one, it must be Chipotle)

Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes.

Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it.

Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

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