Soft Tacos with Chard and Caramelized Onions
- 1 (12-ounce) bunch chard, thick lower stems cut off
- 1 1/2 tbsp olive oil
- 1 large red onion , sliced 1/4" thick
- 4 garlic cloves , minced
- 1 tsp red pepper flakes
- 1/2 cup water
- warm corn tortillas
- crumbled Mexican queso fresco or cheese of your choice
Cut chard crosswise into 1/2" slices. In a very large (12-inch) skillet, heat oil over medium-high heat until hot.
Add onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes.
Add garlic and red pepper flakes and stir for a few seconds, until aromatic, then add water, 1/2 tsp salt and the chard.
Reduce heat to medium-low, cover pan, and cook until chard is almost tender, about 5 minutes.
Uncover pan, increase heat to medium-high and cook, stirring continually, until mixture is nearly dry.
Taste and season with additional salt if necessary.
Serve in warm tortillas, topped with cheese, cilantro, and salsa.
Makes about 8 tacos, depending on how full you like "˜em.