I picked up Rick Bayless'
Mexican Everday at the library this weekend. One of the recipes is for Swiss Chard tacos, which I adapted with my endless supply of collard greens for these tasty corn tortilla soft tacos. The greens are added to lightly sauteed onions and garlic, along with a half cup of chicken-style vegan broth and red pepper flakes. After the liquid has been simmered off, I was left with pretty good taco/enchilada filling. Served with a simple avocado-lime-tomato-cilantro salsa (basically un-mashed guacamole) and drizzled with lime juice. I'm amazed by the productivity of my collard plants - if the first freeze wasn't coming soon, I wonder how long they would keep growing. I've been getting cuttings for over three months now, and they're only getting more productive. Here's some, cut in ribbons for this recipe.
I picked up Rick Bayless' Mexican Everday at the library this weekend. One of the recipes is for Swiss Chard tacos, which I adapted with my endless supply of collard greens for these tasty corn tortilla soft tacos. The greens are added to lightly sauteed onions and garlic, along with a half cup of chicken-style vegan broth and red pepper flakes. After the liquid has been simmered off, I was left with pretty good taco/enchilada filling. Served with a simple avocado-lime-tomato-cilantro salsa (basically un-mashed guacamole) and drizzled with lime juice. I'm amazed by the productivity of my collard plants - if the first freeze wasn't coming soon, I wonder how long they would keep growing. I've been getting cuttings for over three months now, and they're only getting more productive. Here's some, cut in ribbons for this recipe.
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