Adapted from seriouseats.com, recipe by Rick Bayless of Mexican Everyday
This recipe turns our greens into the main course. I don’t think Mexican food gets any healthier than this! Hopefully this is one the kids will enjoy. Feel free to use your favorite cheese, though the queso fresco will give it a nice tang, as will feta or goat cheese.
1 12 ounce bunch kale, washed (or collard greens, chard, etc.)
1 1/2 tablespoons vegetable oil
1 large white or red onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
1 teaspoon red pepper flakes
1/2 cup chicken or vegetable broth, or water
12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave
1 cup crumbled queso fresco (or substitute feta or goat cheese)
A large handful (6-10) cherry tomatoes
1 chipotle pepper in adobo sauce (Alternatively, a store-bought salsa or hot sauce will work)
Heat the oil in a large skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.
Meanwhile, slice the greens crosswise into 1/2 inch slices.
Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 to 10 minutes or until the greens are nearing tender, but not quite finished.
Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper in adobo and a large pinch of salt, and blend until smooth.
Remove the cover from the greens and cook off the moisture until they are nearly dry. Season to taste. Fill each taco ‘two tortillas thick’ with a tong full of the greens, a spoonful of adobo/salsa and the queso fresco.