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Easiest Greens in Tortillas
This recipe is great with ‘stemmy’ greens, like bok choi and tatsoi. An Asian chile paste tastes best, but you can use salsa to spice the greens, too.
- 2 large handful greens (with stems), cleaned and roughly
- 1-2 cloves garlic, minced
- 2 teaspoons oil
- Chile paste (Sriracha is excellent), to taste
- Mild, fresh cheese, if desired
- 4 corn tortillas, warmed
In a large skillet, over high heat, cook greens and garlic in oil, until wilted. Sprinkle with water, if necessary, to prevent sticking. Drizzle greens with chile sauce and toss to coat. Top corn tortillas with greens and sprinkle with cheese if using.
Submitted by Sara Jones, Tucson CSA