Smoky, delicious tacos that will use up those greens overtaking your crisper drawer!
2 oz. Mexican Chorizo
12 oz. Swiss chard or other greens (collard, mustard, beet, kale, or spinach)
1-1/2 tablespoons vegetable oil, olive oil or rendered bacon fat
1 large white or red onion, sliced 1/4″ thick
3 garlic cloves
about 1 teaspoon chile flakes
1/2 cup chicken broth or water
corn or flour tortillas
salsa of your choice
cotija, queso fresco, or feta cheese
In a large, 12-inch skillet, cook the chorizo over medium heat until crumbly and browned. Set aside; Reserving any remaining fat in the pan.
While the chorizo is cooking, cut the greens lengthwise, trimming out the thicker part of the stems, then crosswise in 1/4-inch slices. You can use the Swiss chard stems, if you like, just slice them thinly.
Add 1 to 1-1/2 tablespoons of oil to the pan to heat.
Add the onion and sliced stems (if using) and cook 4 to 5 minutes, stirring frequently, until browned but still crunchy.
Add the garlic and chile flakes, stir for a few seconds until aromatic, then add the broth or water, ½ teaspoon salt and the greens.
Reduce the heat to medium-low, cover the pan.
Cook until the greens are almost tender. About 5 minutes for chard and 7 – 8 minutes for thicker greens. If you’re using a mix of greens and are concerned about overcooking, add the thicker greens first and the chard a few minutes later.
Toss the greens every few minutes to encourage a good coating of oil and seasonings.
When the greens are almost fully cooked, uncover the pan, raise the temperature to medium-high and cook, stirring continually, until the mixture is nearly dry.
Taste and season with additional salt if you think necessary.
Serve with warm tortillas, cooked chorizo, salsa and crumbled cheese.