Swiss Chard Tacos With Caramelized Onion, Cheese And Chipotle

• 1 1 bunch beet leaves or 1 bunch spinach, about 12-oz ., touch stems removed
• 1 1/2 tablespoons olive oil
• 1 large onions or 2 small onions, sliced 1/4-inch thick
• 3 garlic cloves, peeled and minced
• 1 tablespoon red pepper flakes
• 1/2 1/2 cup vegetable broth or 1/2 cup water
• 12 corn tortillas
• 1 cup mexican queso fresco (feta is a nice substitute) or 1 cup fresh cheese (feta is a nice substitute)
• 3/4 cup chipotle salsa

1. Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.
2. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
3. **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you'll find these in a can) with a splash of olive oil and salt and pepper to taste.

beet leaves, olive oil, onions, garlic, red pepper, vegetable broth, corn tortillas, queso fresco, chipotle salsa

Taken from www.food.com/recipe/swiss-chard-tacos-with-caramelized-onion-cheese-and-chipotle-409046 (may not work)