Plated + Served: Bright Lights Swiss Chard Tacos

 Have you ever been shopping and seen something you just had to have?

 Some people are like that with when they go shoe shopping. Mama’s like that at the farmer’s market. Weird, I know.

Last week I saw this gorgeous Bright Lights Swiss Chard and couldn’t resist. Look at those colors! Ruby red, vibrant yellow, shocking orange. I didn’t even think about a recipe or how to cook it… I JUST HAD TO HAVE IT.

Well, that’s an impulse purchase if I’ve ever heard of one. The Bright Lights Tacos were the perfect answer for our Meatless Monday night dinner… and it only took about 30 minutes to pull together.

Everyone built their own tacos. No complaints (even Miss Picky liked it!). And in the long run? Waaayyyy cheaper than falling in love with a pair of Jimmy Choo pumps!

Bright Lights Swiss Chard Tacos

prep: 15 minutes
cook: 15 minutes

you’ll need…
1 ½ lbs. Bright Lights Swiss chard
1 Tablespoon olive oil
1 cup thinly sliced onion
4 garlic cloves
1 teaspoon ground cumin
salt to taste
6 (6-inch) corn or flour tortillas, warmed
your favorite taco toppings like guacamole, salsa, cheese, chopped jalapenos

let’s get to it…
Fill a large pot with salted water and bring to a boil.
Slice the chard stalks crosswise, about 1-inch wide. Cut the leaves into ½-inch strips.
Cook the stems in the boiling water for 2 minutes. Remove the stems with a slotted spoon; place in a colander to drain and cool.
Cook the chard leaves in the boiling water for 2 minutes. Remove the leaves with a slotted spoon; place in colander to cool and then coarsely chop.
Heat the olive oil in a large skillet on medium high. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic, chard (stems and leaves) and cumin. Sauté for 2 to 3 minutes or until heated through. Season with salt to taste.
Fill tortillas evenly with chard mixture. Get creative and add your favorite taco toppings!

cooking know how…
Can’t find Bright Lights Swiss Chard? Not to worry, substitute any chard or other greens (kale, collards or even spinach).