These are so awesome….

(serves 4)

• 1 bunch swiss chard, collards, mustard or beet greens or spinach, about 12-oz., touch stems removed
• 1 1/2 Tablespoon olive oil
• 1 large or 2 small onion, sliced 1/4-inch thick
• 3 cloves garlic cloves, peeled and minced
• about 1 Tablespoon red pepper flakes
• 1/2 cup chicken or vegetable broth or water
• 12 corn tortillas
• 1 cup crumbled Mexican queso fresco or other fresh cheese (feta is a nice substitute)
• 3/4 cup smoky chipotle salsa*

Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

*You can use your favorite salsa, or make a quick, smokey chipotle salsa.

Recipe by Rick Bayless, from Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series “Mexico One Plate at a Time”)