Harvest to Heat: Tacos with Greens and Seared Onions

As you may already know, I am currently in love with the Harvest to Heat cookbook. I made the Burrata with Speck, Peas, and Mint, a Chef Nancy Silverton creation, and it tasted fantastic.

Tacos with Greens and Seared Onions is a dish by Chef Rick Bayless of Frontera Grill, Chicago. This tastes so familiar, almost like a childhood meal, yet so different at the same time. It's clean and flavorful.

Tacos with Greens and Seared Onions

I served grilled fajitas with bell peppers on the side as another taco filling option. Such a fun meal for the weekend!

Tacos with Greens and Seared Onions
Ingredients

• 8 to 10 corn tortillas
• coarse salt
• 9 cups loosly packed, stemmed lamb's quarters (or 6 cups of chard leaves sliced 1/2 inch thick)
• 1 tbsp of olive oil
• 1/2 lb of shiitake mushrooms, sliced
• 1 medium white onion, sliced
• 3 cloves of garlic, chopped
• 3/4 cup of chicken broth
• 1/2 cup crumbled feta cheese
• 3/4 cup Chipotle Tomatillo Verde Salsa* for serving (see below)
• fresh cilantro sprigs

Recipe

1. Wrap tortillas in a kitchen towel and put it in a steamer (with boiling water). Cover and steam for 1 minute. Turn off heat and let stand for about 15 minutes.
2. Bring salted water to a boil in a large pot and add the greens to cook until barely tender (1-2 minutes for lambs' quarters and 1-2 minutes longer for chard). Drain and cool. Roughly chop and set aside.
3. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Add onions and cook for another 5 minutes. Add garlic and fry for 1 minute. Add chopped greens, broth, and salt to taste. Cook for 3 minutes. 
4. Serve warm tacos with cooked greens, cheese, salsa, and cilantro (and a side of fajitas if you prefer).  

*Toast 3 large cloves of unpeeled garlic in a skillet over medium heat for 10 to 15 minutes until slightly blackened. Let cool, slip off skins and chop. Turn broiler on high and broil 5 to 6 medium tomatillos about 4 inches from the broiler for about 5 minutes. Turn them over and roast the other side. Let cool. Scrape tomatillos and any juices accumulated into a food processor. Add garlic and puree mixture. Transfer to a small bowl and stir in 3 to 6 canned chipotle chiles in adobo (stemmed and finely chopped) along with 3 tbsp of water to give salsa a nice consistency. Season with 1/2 tsp of salt and 1/4 tsp of sugar.