1 bunch (12 ounces) green or red chard, rinsed, stems trimmed, leaves sliced 1/2-inch, then roughly chopped
1 Tbsp. vegetable or olive oil
3 garlic cloves, peeled and finely chopped
1/4 c. finely crumbled Mexican queso fresco or dry feta or salted farmer’s cheese
Chopped fresh chives
About 3/4 c. Frontera Roasted Tomato or Frontera Chipotle Salsa
Put chard into a large pot of boiling salted water, cook until barely tender, 1 to 2 minutes. Drain, then spread out on a large plate to cool. Heat oil in a large skillet over medium-high heat. Add garlic, cook 1 minute, then stir in chard to heat them. Season with salt. Scoop the greens into a serving dish and sprinkle with the cheese and chives. Serve right away rolled up in warmed tortillas with a generous spoonful of salsa.
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