Swiss Chard Tacos

• 1bunch swiss chard, collards, mustard or beet greens or spinach, about 12-oz., touch stems removed
• 11/2Tablespoon olive oil
• 1large or 2 small onion, sliced 1/4-inch thick
• 3cloves garlic cloves, peeled and mincedabout
• 1 Tablespoon red pepper flakes
• 1/2cup chicken or vegetable broth or water
• 12corn tortillas
• 1cup crumbled Mexican queso fresco or other fresh cheese (feta is a nice substitute)
• 3/4cup smoky 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. 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.
2. **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.

swiss chard, olive oil, onion, garlic, red pepper, chicken, tortillas, queso fresco, salsa

Taken from www.epicurious.com/recipes/member/views/swiss-chard-tacos-52346881 (may not work)