Naughty Vegi Tacos

My naughty wife made these great tacos from Rick Bayless' new book Mexican Everyday. I must have eaten 4 or 5 of the things.

Rick Bayless’ Tacos with Swiss Chard, Spinach or Greens, Caramelized Onion and Fresh Cheese

1 bunch Swiss chard, (or collard, mustard or beet greens), thick lower stems cut off OR cleaned spinach

1 ½ T olive oil

1 large white or red onion, sliced ¼ inch thick

3 garlic cloves, crushed

1 tsp. red pepper flakes

½ cup chicken or vegetable broth

Salt

Warm corn tortillas

Crumbled Mexican queso or feta cheese

About ¾ cup Smoky Chipotle Salsa for serving

Cut the chard or greens crosswise into ½ inch strips. If using small spinach leaves they may be left whole. We used collard greens and they were wonderful. Heat the oil in a large skillet. Add the onion and cook, stirring frequently, until golden brown (about 4-5 minutes.) Add the garlic and red pepper flakes and stir for a few seconds, until aromatic, then add the broth, ½ tsp. of the salt and the greens. Reduce the heat to medium low, cover and cook 7-8 minutes for the collard greens, about 2 minutes if using spinach, 5 minutes if using Swiss chard. Uncover and raise the heat to medium high. Cook, stirring constantly until the mixture is almost dry. Taste and season with additional salt if necessary.

Serve with warm tortillas, cheese and salsa. We ate these tacos with our old standby GQ tacos that call for fried shells so we opted for fried shells. They were very tasty. To fry your own shells heat about ¼ inch of vegetable oil to medium high in the bottom of a heavy skillet. Drop a corn tortilla into the oil and wait until it puffs up. Tap the tortilla with your tongs and let it bubble up again (about 15 seconds total.) Take a pair of tongs and lift it out of the oil. Turn it over but fry half of the other side at a time to create a folded taco shape. Drain on a paper sack or paper towels and salt both sides.

For the smoky chipotle salsa just drain a can of tomatillos and put them in the blender. Add a chipotle pepper or two and a little cilantro. Blend until smooth. Add salt if needed.