Yup, take those braised greens, top ’em with cheese and other fixin’s and you’ve got a fine meal. Endless variations, starting with the greens. Queso fresco, or queso blanco, is a Mexican white, fresh cheese, available in the cheese section of supermarkets.
Just a note–you don’t even have to braise the greens. You can simply sauté them in the oil. Braising softens the flavor of greens, while a sauté intensifies their flavor.
2 T vegetable oil
1 onion, sliced
2 – 3 garlic cloves, peeled and minced
1/2 t red pepper flakes, or to taste
1/2 c broth or water
1 bunch Swiss chard, stemmed and chopped; or other greens
salt, to taste
tortillas or wraps, or good sliced bread
1 c crumbled queso fresco, feta, goat, Monterey Jack, farmer’s cheese…
salsa or tomato sauce
hot sauce, optional
1. Heat oil in a skillet over medium heat and sauté the onion for a few minutes, until slightly softened. Add the garlic and red pepper flakes and cook for a minute until the garlic is fragrant. Add the broth or water and bring to a simmer. Add the greens and some salt to taste and stir to combine. Braise for 5 minutes or so until the greens are almost tender. Increase the heat and cook off the excess liquid, pressing the greens to release more moisture. Once the pan is nearly dry, remove from heat.
2. Assemby: Fill tacos (a taco is 2 tortillas together) or wraps with greens, sprinkle with cheese of choice, a good dollop of salsa or tomato sauce, and a drizzle of hot sauce, if using.