CHARD TACOS
This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.
Provided by Tabbytaz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
- Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 48.8 g, Cholesterol 19.9 mg, Fat 13 g, Fiber 7.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 530.7 mg, Sugar 4.6 g
CHARD AND SWEET CORN GRATIN
This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.
Provided by Martha Rose Shulman
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
- Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
- In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
- Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED SWISS CHARD AND CORN
Sauteed Fresh Red Swiss Chard, Garlic, Lemon Juice, Yellow Corn and Maple Flavored Bacon Bits are brought together to complete this side dish. Fresh lemon juice and garlic infuse a wonderful flavor into the Red Swiss Chard.
Provided by Potagekempcc
Categories Chard
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saute pan cook bacon until crisp and remove all grease except for 2-tablespoons.
- Add bacon bits, corn, chopped shallots, chopped garlic and saute until garlic is soft.
- Add Red Swiss Chard, fresh lemon thyme, lemon zest, salt and pepper. Saute until chard starts to wilt, add fresh lemon juice and saute for 1-2 minutes.
- Season with fine sea salt and fresh ground pepper to taste.
- Place the Red Swiss Chard on hot plates and serve.
- Garnish with fresh lemon wedges.
Nutrition Facts : Calories 118.9, Fat 1.3, SaturatedFat 0.2, Sodium 818.2, Carbohydrate 27.5, Fiber 5.3, Sugar 4.9, Protein 5.5
TACOS WITH BLACK BEANS AND CHARD
If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
- Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.
- Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.
BLACK BEAN AND SWEET CORN TACOS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
- Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
- Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
- When the taco shells are warm, remove them from the oven.
- Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.
GRATED SQUASH, CORN AND TOMATILLO TACOS
Once you've made the tomatillo salsa, this light filling is very quick to put together.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 10 to 12 tacos
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
- Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
- Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams
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SWEET CORN AND BLACK BEAN TACOS - COOKIE AND KATE
From cookieandkate.com
5/5 (85)Total Time 35 minsCategory EntreeCalories 477 per serving
- To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in 1/2 cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
- To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
- To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
- Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.
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