Kale Tacos with Caramelized Onion, Fresh Cheese, and Red Chile

I've been wanting to try this taco recipe for months now and finally got around to it.  The reason?   I'm the only one in the family who likes greens.  And, I don't just like greens...I love them!  So, I waited and I waited and I waited...and finally the time had come.  My kids were gone and my husband said he wasn't hungry, so I ran into the kitchen and made these tacos just for myself.  They were everything I thought they'd be.  I loved them!

You can use any green for this recipe (swiss chard, kale, spinach, collards, etc.).  I decided on kale because that's what my little rinky dink store had on hand.  The recipe starts by caramelizing an onion and adding in some garlic and red pepper flakes.  Tthe greens are added in and cooked until tender.  I added in a pinch of cayenne pepper because I wanted to be sure it was good and spicy.  The kale mixture is so flavorful and full of texture.  I loved the spiciness of the kale against the sharp tang of the feta cheese.  If greens are your thing then you simply have to make these tacos.  As for me, I'm looking forward to the leftovers.  Good thing they're mine all mine!   

Kale Tacos with Caramelized Onion, Fresh Cheese & Red Chile

Adapted from Mexican Everyday by Rick Bayless

Serves 4

A 12-ounce bunch of Kale (Swiss Chard or Spinach) thick lower stems cut off

1-1/2 tablespoons vegetable oil

1 large white or red onion, sliced 1/4 inch thick

3 garlic cloves, peeled and finely chopped

About 1 teaspoons red pepper flakes

1/2 cup chicken broth or veggie broth or water

salt

pinch of cayenne pepper 

8 warm corn tortillas

1 cup Mexican queso fresco (or feta)

About 3/4 cup salsa for topping (optional)

Cut the kale crosswise into 1/2-inch slices.  In a very large (12-inch) skillet, heat the oil over medium-high.  Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4-5 minutes.  Add the garlic and red pepper flakes and stir for a few seconds, until aromatic, then add the broth or water, 1/2 teaspoon salt and the greens.  Reduce the heat to medium-low, cover the pan and cook until the greens are almost tender, anywhere from 2 minutes for tender spinach to 7 or 8 minutes for thick greens.

Note:  I used kale and cooked it under cover for 10 minutes.

Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry.  Taste and season with additional salt if you think necessary.  Serve with the warm tortillas, crumbled cheese and salsa or hot sauce for making soft tacos.

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