Green Tacos

Aylyn sent me a couple ideas for dishes using our CSA vegetables. I really like soft tacos using vegetables so I had to try the green taco recipe she sent.

The recipe is quite simple.  I only changed a couple things using what I had.

It was quick to make and very satisfying. I had some kale, walking onions  and garlic scapes and a little asparagus. You could use collards or broccoli and any allium you like. I loved the creamy tang of goat cheese but any cheese or yogurt or vegan option would work.

As always, use what you like and have. My changes are in parentheses

Green Tacos makes about 12 tacos. Great for leftovers.

1 large bunch of greens, washed and tough stems discarded
1 1/2 tablespoons oil
1 large onion, sliced 1/4 inch thick (I used walking onions)
3 garlic cloves, finely chopped (I used garlic scapes)
1 teaspoon red pepper flakes (optional)
1/2 cup water (I needed a little more)
12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave (I heated mine on the stove)
1 cup of any cheese or cheese substitute you like. (I used goat cheese)
A large handful (6-10) cherry tomatoes (I used radishes and avocado)
1 chipotle pepper in adobo sauce (a store-bought salsa or hot sauce will work) (I didn’t use this and didn’t miss it)

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 water, a large pinch of salt, and the greens.

Reduce heat to low and braise, cover, for about 5 to 10 minutes or until the greens are nearing tender, but not quite finished.

Meanwhile, put the cherry tomatoes (I didn’t use these, but feel free to if you have them) 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 with salt and pepper to taste. Fill each taco with a tong full of the greens, top with cheese and or salsa.


Have a great week. See you at pickup.


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