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Tuesday, May 11, 2010

Cooked Greens and Queso Fresco Tacos

Unwilling to throw out the beet and radish greens I got today at the farmers market, I decided to make tacos with them. I used some queso fresco and taco sauce to add on top, and of course I used thin mexican tortillas that I warmed wrapped in a towel in the microwave.
For the greens I used the following:
-Beet and radish greens (wash them really well because there usually is a lot of dirt in them) chopped roughly
-Olive Oil
-1/2 a white or yellow onion (chopped)
-Garlic clove (minced)
-Red pepper flakes
-a little broth, or a bouillon and some water

Start by getting all your ingredients chopped and ready, once you start cooking it's only going to take about 10 minutes to complete the whole thing, so be ready. Heat the olive oil in a deep pan(you will need one with a lid). Add the chopped onion, garlic, and red pepper flakes. Saute for a little while, making sure the garlic doesn't burn. When the onion is soft and looks translucent, add the chopped greens and mix with the onion, watch as it all begins to wilt. Keep stirring for about 3 or 4 minutes and then add a little broth (maybe 1/4 cup) or 1 bouillon and a little water, stir again and the cover, let it cook on medium low heat for another 3 or 4 minutes. At this point, warm your tortillas, and get your cheese out. Place the tortillas on a plate, pile the greens mixture in the middle, then crumble cheese over this, and finish by adding some taco sauce on top. Eat right away because they taste better eaten warm.

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