- 2 tablespoons oil
- 1 small onion, chopped (3/4 C)
- 2 garlic cloves, minced (2 tsp)
- 1 jalapenos or 1 serrano chili, minced (optional)
- 1/4 teaspoon cumin seed
- 1/8 teaspoon oregano
- 1/4 cup tequila
- 12 ounces swiss chard, trimmed
- 8 (6 inch) corn tortillas
- 1 cup light monterey jack cheese, grated
Seared Chard
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
- Grated nutmeg, to your taste
- Coarse salt and pepper
- 2 tablespoons red wine or cider vinegar
Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come home from the farm, then they are ready for you to cook up even quicker.
Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then addchard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.
Cauliflower with Mustard Butter and Greens
1 head of Cauliflower, quartered and then separated into florets
a handful of fresh arugula or steamed kale or chard
1 garlic clove, minced
1 stick of butter, room temperature (1/2 cup olive oil can be substituted)
1 Tablespoon Dijon mustard
2 tablespoons chopped parsley
salt and pepper
Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.