- 1 bunch Swiss chard
- 1 and 1/2 tablespoons vegetable oil or olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- Pinch red pepper flakes
- 1/2 cup vegetable broth, chicken broth, or water
- Kosher salt
- Freshly ground black pepper
- Corn Tortillas
- Queso Fresco, crumbled*
*or another mild, fresh, salty cheese such as cojita or feta.
- Remove thick stems from Swiss chard and tear into bite-size pieces.
- Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
- Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don’t have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
- Warm in a pan at medium heat. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.