Rhubarbsky

You know what that is?

THAT is a meal that is spicy. It has actual spicy stuff IN IT. . not just on the side. And, I served it in my home without a single complaint. Yes folks, this is what it’s like when you’re child is away. . . you get small pleasures, like eating spicy food ANYTIME YOU WANT! If you don’t have children, you just won’t understand!

This is a vegetarian meal that is so surprisingly satisfying. I was a vegetarian for years and know first hand that it can sometimes be tough to make a hearty meal without a lot of animal or animal products. This fits the bill. You can use any greens you have around for this meal. We used our spring salad mix to great results. And, though the recipe states you can use ANY hot sauce, I advise you make the sauce in the recipe. . . the flavors are amazing. We used feta instead of queso fresco.

And, this recipe really does only feed 2 people, so make more if you’re serving more people. Enjoy!

Braised Greens Tacos

- serves 2 -

Ingredients

1 12 ounce bunch Swiss chard, washed (or collard greens, kale, 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 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)

Procedure

1. Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.

2. Meanwhile, slice the greens crosswise into 1/2 inch slices.

3. 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 minutes or until the greens are nearing tender, but not quite finished.

4. 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 and a large pinch of salt, and blend until smooth.

5. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tongful of the greens, a spoonful of salsa, and the queso fresco.