Tacos With Garlicky Mexican Greens

• 8 -10 corn tortillas (plus a few extra, in case some break)
• 12 teaspoon coarse salt, plus more for blanching
• 6 cups loosely packed sliced swiss chard leaves (one 12-ounce bunch, green or red)
• 1 tablespoon olives or 1 tablespoon vegetable oil
• 1 medium white onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled and finely chopped
• 14 cup finely crumbled mexican queso fresco
• 34 cup red roasted tomatillo salsa with chile, Red Roasted Tomatillo Salsa With Chiles
• fresh cilantro, for garnishing

1. Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water.
2. Bring to a boil.
3. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid.
4. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
5. Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot.
6. Add greens, and cook until barely tender, 1 to 2 minutes.
7. Drain in a colander, and spread out on a large plate or baking sheet to cool.
8. When cool enough to handle, roughly chop.
9. In a large skillet, heat oil over medium-high heat.
10. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes.
11. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through.
12. Season with salt.
13. Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese.
14. Serve with the warm tortillas, salsa, and cilantro sprigs.

corn tortillas, coarse salt, chard, olives, white onion, garlic, queso fresco, red roasted tomatillo salsa, fresh cilantro

Taken from www.food.com/recipe/tacos-with-garlicky-mexican-greens-481114 (may not work)