Hooray for tomatoes and corn! This week, One Straw Farm CSA once again really brought the summertime goods. In addition to tomatoes and corn (another hooray!), other veggies included green peppers, cucumbers, Swiss chard, and a head of cabbage. Equally fragrant lemon basil and fennel rounded out the share. The recipe below features the chard and the corn, Mexican style . . . olé!
Swiss Chard and Chipotle Tacos
Ready in 20 minutes; serves 4
2 tbsp. olive oil
1 onion, quartered and thinly sliced
2 cups thinly sliced cremini mushrooms
2 cloves garlic, finely chopped
1 tbsp. soy sauce
2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce
2 ears corn, kernels removed (or 1¼ cups thawed, frozen corn kernels)
1 bunch Swiss chard, stems removed, and leaves cut into ½-inch ribbons (about 3 cups)
Kosher salt and freshly ground black pepper, to taste
Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving
- Heat olive oil in a 12″ skillet over medium-high heat. Add the onion and cook until slightly caramelized, 6-7 minutes.
- Add the mushrooms and garlic and cook until mushrooms are browned, about 5 minutes. Stir in soy sauce, chipotle peppers and sauce, corn kernels, chard, salt, and pepper; cover pan with lid and cook, stirring occasionally, until chard wilts, about 5 minutes.
- Spoon mixture into tortillas and top with cilantro and sour cream. Serve with lime wedges.