When I arrived at work on a recent Monday morning, my computer wouldn’t turn on so I took it as an opportunity to finally flip through the beautiful cookbook that I had scooped up at a recent book giveaway. It turned out to be a perfect way to start my morning. Recipe after recipe after beautiful photo, my mouth began to water and I grew inspired to play in my kitchen when I returned home that night.
So it goes in the winter time, I’ve been making a lot of hearty pastas for dinner recently. I needed to change that and the chard tacos that I stumbled upon in this book were just the ticket. I grabbed some gorgeous red chard from the market on my way home and improvised with some other ingredients that I already had laying around and it resulted in a light, delicious and cheap dinner. I think the shining stars in this dish are the onions and goat cheese. The red chard added some nice texture, but it’s a green that tends to morph into whatever flavors you cook it in. In other words, this is a dish that you can have fun with and make with many different vegetables. I can even see some sweet potato being pretty tasty in this. Here’s how to make it…
2 small sprouted grain or corn tortillas
3 leaves of reg chard chopped (stems included)
4 tbs goat cheese
1/2 a large red onion chopped into long, thin pieces
1 tbs extra virgin olive oil
1 cup vegetable broth
1 cup water
Pinch of salt
Dash of red wine vinegar
Heat your oven to 300 degrees and warm the tortillas for just a few minutes. Meanwhile, add olive oil to a medium pan and saute onions over medium heat until soft and even a little browned. In a saucepan, bring vegetable broth and water to a boil and add the chard, simmering until very soft. Add dash of red wine vinegar and some salt and simmer for another minute or two. Place chard and onions on a paper towel to drain any liquid. Place chard and onions inside the tortilla shell and top with goat cheese.