Chard and Sweet Corn Tacos

1. 1

   Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water.

2. 2

   Rinse stalks and dice them if they are wide and not stringy.

3. 3

   When water in pot comes to a boil, salt generously and add chard leaves.

4. 4

   Blanch for a minute, then transfer to a bowl of cold water and drain.

5. 5

   Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips.

6. 6

   Set aside.

7. 7

   Heat oil over medium heat in a large, heavy skillet and add onion.

8. 8

   Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels.

9. 9

   Continue to cook, stirring often, until corn is just tender, about 4 minutes.

10. 10

    Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright.

11. 11

    Season to taste with salt and pepper.

12. 12

    Remove from heat.

13. 13

    Heat tortillas.

14. 14

    Top with vegetables, a sprinkling of cheese and a spoonful of salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.