Braised Greens & Onion Tacos
June 24, 2011
Aunt Suzy says . . .
If you read our blog, you know how much we love cooked greens! Even as a greens enthusiast, when I saw this post on a favorite blog, Green Your Plate, I thought it sounded like an odd use for cooked greens (even if it was adapted from a Rick Bayless cookbook)! However, the recipe showed up on the very day that my neighbor gave me a big bunch of young kale. Plus I had a bag of turnip greens leftover from a recent batch of Turnip Risotto and a pretty large piece of leftover cooked salmon in the fridge. Since I had everything on hand except the tortillas, I felt the cosmos was conspiring for me to make these! Randy and I both agreed that we would make this recipe again . . . maybe often. These tacos are a great weeknight meal option, taking less than 30 minutes to prepare. You’ll see in the notes on the ingredients that there’s lots of flexibility in types of greens, tortillas and salsas, so you can utilize what’s available at the market and on hand in your pantry. Randy had a Pilsner beer and I had a glass of Sauvignon Blanc – both good matches.
If you like greens, I recommend browsing through Green Your Plate – Amy has several recent posts about the wonderful greens that are available at our farmer’s markets throughout the season, along with a recap of a demo she did at our main farmer’s market on cooking with greens.
2 bunches greens (spinach, beet greens, Swiss chard, kale, turnip greens or collards)
2 medium onions, thickly sliced in half moons
3 cloves garlic, minced
1 jalapeno pepper, minced
Water, as needed, up to 1/2 cup
Zest of one lemon
1 cup crumbled feta or queso fresco
Cooked salmon, chicken, Spanish chorizo or andouille sausage, optional
6 medium flour or 10 corn tortillas
Salsa for passing
NOTES ON THE INGREDIENTS:
Greens – If using tender or young greens, leave them whole. If using tougher or more mature greens, remove the center ribs and chop into 2-inch pieces. Swiss chard stems can be cut into 1/2-inch slices and sauteed along with the onions. Tender greens will cook in 1-2 minutes and likely not require water other than that left on the greens from washing. Tougher greens will take longer – up to 10 minutes for mature collards – and will need more water.
Tortillas – I recommend flour tortillas for bitter greens (kale, turnips, collards) and corn tortillas for sweeter greens (spinach, beet tops, chard).
Optional Fish/Meat – The salmon was delicious with the bitter greens and I think the chorizo or andouille would work with them also.
Salsa – I recommend smokey chipotle salsa for the best match for bitter greens. I would use a lighter, fresher salsa for sweet tender greens – maybe even a pico de gallo.
Heat the oil in a large saute pan over medium-high heat. Add the onions and cook, stirring constantly, until they begin to brown, but are still fairly firm. Add the garlic and jalapeno pepper and cook for another minute. Add the greens a little at a time and stir to wilt. Add the water if using tougher greens – I used about 1/3 cup for the kale and turnip green combo. Turn the heat down to medium and cover to cook till tender, but not mushy. This took about 6 minutes for the kale/turnip greens. Remove the lid and turn up the heat to cook off the liquid. Add the lemon zest and remove the pan from the heat.
In the meantime, warm the tortillas in foil in the oven. To assemble the tacos, place a little of the greens/onions mixture on a tortilla. Top with the cheese and fish or meat, if using. Pass the salsa.