I love greens. LOVE them. This will come as no surprise to many of you, but a lot of people think it’s kind of weird. I used to think it was weird, too, but then we joined a winter CSA a couple of years ago and got tons of greens for weeks on end, so I learned to be creative with them. I think they’re pretty much the most versatile veggie for building a meal around. That’s not even considering the nutritional bang-for-your-buck factor, which is quite high.
I tried out a new greens recipe the other day — greens tacos.
It was actually originally a breakfast recipe, but I think it’s better for dinner. This will definitely be going into the weeknight rotation for when I have more greens than I know what to do with! Hopefully that will be soon, since the kale I planted in my garden is starting to look pretty good (more on that later).
Creamy Greens Tacos
Based on this recipe for Greens Tacos
3/4 pound cooking greens*
1 Tbsp olive oil
2 cloves garlic, minced
Pinch crushed red pepper
1 white onion, chopped
~2 oz cream cheese
flour or corn tortillas**
Strip the greens from any rough stems and chop into approximately 1-inch pieces. If using chard, chop the stems finely and set aside from the leaves. Heat the oil over medium high heat and add the garlic and crushed red pepper. Stir until fragrant (about 30 seconds) and then add the onion and chard stems (if using). Saute until the onion is soft translucent, and then add the greens and cook until bright green and wilted. Season with salt and pepper, remove from heat, and stir in cream cheese. Heat tortillas,*** fill with greens mixture, and serve.
* I used a mix of chard and baby kale, but really any cooking greens should work fine.
** I am in love with Trader Joe’s Real Handmade Flour Tortillas. Nothing else you can buy in a grocery store comes close.
*** I just slightly dampen a few sheets of paper towels, fold them around the tortillas (separating each with a sheet), and microwave for about 20 seconds to soften and heat them. Works like a charm.