Our CSA gives us lots of greens: Swiss chard, collards, spinach, several varieties of kale. But the people who live in my house do not love greens unconditionally the way I do. Fortunately, we agree on tacos (and taco toppings). Last summer, I found a recipe on Food52.com that cleverly sneaks Tuscan kale into bean tacos. This recipe also works with chard, and I will probably try it with collards at some point. The beans and spices tame the assertive flavor of the greens. Wrap the filling and toppings inside flour tortillas with cooked rice to make burritos instead.
Black Bean and Greens Tacos
3 tablespoons vegetable oil
3 garlic cloves, minced
4 cups Tuscan kale or Swiss chard, stems removed, sliced into ribbons (remove the stems and ribs first)
2 cups cooked black beans (or a 15 oz can)
1 tablespoon chili powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon salt
8 corn tortillas
For the toppings: Sliced scallions or diced red onions, avocado slices, chopped cilantro, hot sauce or salsa, grated cheese.
Heat the oil in a pan over low heat. Add garlic and greens. Stir briefly to combine.
Cover the pan for 1-3 minutes, or until the greens wilt and turn bright green (Swiss chard will take less time than kale).
Add beans, spices, 1/2 cup water, and sea salt. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.
While the filling is cooking, warm the tortillas: wrap them in a clean, damp towel and microwave on high for 20-30 seconds. Keep wrapped until ready to serve.
When the filling is cooked, put it in a bowl next to the tortillas and toppings so people can fix their own.