Sunday, June 10, 2012

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
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.

Theme: Wrap it Up!


  1. Sounds yummy Kim! I LOVE Rick Bayless!!! I'm a Top Chef-aholic!

  2. I could dig into these for sure. There's something about greens and cheese I really like. Made me laugh to picture you running to the kitchen to make these! Great photos.

  3. These looks wonderful! But I got to make lots of it in my house, my kids and hubby love veggies! This is definitely one wrap that I must try one one of these days! Thanks for sharing!

  4. I don't know how I missed these. I love my greens--especially kale. They look amazing with the cheese.

    I'll be thinking about you tonight as I watch the True Blood premiere. ;-)

  5. These sound wonderful Kim and I'm not a big greens person myself.

  6. These sound amazing! I love kale, what a great way to serve it!

  7. I would happily join you for this meal! Looks so tasty, Kim.

  8. Kale fanatic. Right here. I SO need these in my belly!

  9. What a great idea for a Meatless taco,Kim! It looks amazing...your pictures are beautiful!

  10. I am manic these days about my greens and growing kale and chard. Loving the freshness - have re-thought Mexican cooking - it's not all gloppy sauces! It can be grand. Someone please tell the Mexican chain restaurants.

  11. I could definitely do this with spinach, thanks for the suggestion!

  12. oh my gosh, i'd have a hard time getting the filling into the tortilla without just eating it with a fork! these look so healthy and delicious, i can't wait to try them!

  13. Just discovered your blog and love it! I am going to make this as we love kale. The only thing is that here in Holland it is a winter vegetable so I have to wait until later in the year. I already copied the recipe to try. Thanks!

  14. HI Kim,
    Thanks so much for stopping by and for your sweet comment today! All is well, except for an upcoming surgery after summer school ends this week. I'm slowly trying to share more recipes, but life is so busy. I love this taco recipe with kale! I want to get more of this wonderful green in my nutrition and have had no clue on how to use it other than in smoothies. This is perfect! And great for a meatless meal too! Thanks for sharing it with us. PS: Your photography is getting to a point of breath-taking! Be well . . . Roz

  15. PS: I forgot to tell you that once again, on my trip back to the Midwest for our family reunion, we drove through Kentucky twice and always marvel at the beautiful scenery, especially I-64 with all of those gorgeous horse farms . . . nothing like our little acreage! Just a joy to drive by!

  16. it is good...and very simple to make. I tweaked it...of course. A little corn...a little black lemon for some bite...bu this is a wondefully easy dish for my venetarian daughter...


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