This is the first recipe I ever made with swiss chard, way back when… The recipe comes from Rick Bayless’ cookbook, “Mexican Everyday,” and the end result is a well-balanced, fresh dish with authentic Mexican flair. I figured that if it was good enough for Rick Bayless, then it was good enough for us! And it is – totally delish.
If you read the same blogs as we do (ahem…ObamaFoodorama), you may have noticed that Rick Bayless is the guest chef for the May 19, 2010 State Dinner at the White House! While the menu is top-secret, I can tell you that the flavor profile of these tacos would be at home most anywhere!
1 large bunch Swiss chard
2 tablespoons olive oil
1 large red onion
3 garlic cloves
½ teaspoon red pepper flakes
½ cup chicken or vegetable broth
2 cups shredded chicken, leftover or from a purchased rotisserie chicken
1 cup crumbled queso fresco or feta or goat cheese
½ cup salsa
Wash chard and pull leaves away from thick stems.
Cut chard crosswise into ½ inch ribbons.
Slice red onion.
In a large skillet heat the oil over medium high heat. Add onion and cook, stirring frequently.
Cook until beginning to turn golden, but still with a little crunch, about 4 to 5 minutes.
Add the garlic and the red pepper flakes, and stir for a few seconds until the fragrance releases. Add the broth and a dash of salt.
Add the greens.
Reduce the heat to medium low, stir the greens in until they start to wilt, and then cover the pan.
When greens have cooked 2 to 3 minutes, remove the lid and stir in the shredded chicken.
Cover and let greens cook until almost tender, another 1 to 2 minutes. Uncover the pan; raise the heat to medium high and cook, stirring constantly, until the liquid has all evaporated. Season with salt if needed.
Assemble taco: Place chard mixture down center of warmed tortilla. Crumble cheese over the chard and add a few spoonfuls of salsa.
Roll soft tacos up!