Wednesday, February 29, 2012

Braising Greens & Caramelized Onion Tacos

Anyone who spends any time perusing food blogs or magazines or sometimes even friend's recipe boxes has a list.

You know what I'm talking about.

A collection of an absurd amount of recipes that our eyes spot and our taste buds dare us to make. And then eat. Regardless of fat content, complexity, or time intensiveness. We want those dishes. 


Some of them get made. Others lay quietly in wait. I currently have over 300 bookmarked, heaps pinned, and even more dog-eared. Well, dear taste buds...

...Challenge accepted!

I've been meaning to make this recipe for a while now, especially with the amount of braising greens we're getting from our CSA (community supported agriculture) box. A girl can only cook them this way so many times. 


If you read my other blog, you've heard of Sam @ Cooking My Way Through My CSA before. I heart her. She's a kindred for sure. Only on the opposite side of the continent. Back in September she made Chard & Caramelized Onion Tacos. Pitter-patter went my little heart soul! And so now - 5 months later - I'm making them!


I did have to modify her recipe a touch. My braising greens were mostly kale with flecks of chard. Instead of salsa - which I've never been much of a fan of unless there's corona & lime involved - I substituted a balsamic reduction for acidity. I also chucked in some butternut squash I had on hand as well as some white beans for protein. 


The result? Savory West coast Winter tacos that were fun to assemble, a flavor punch in the face (in a good way), and a new staple dish that I'll be making again. Sam, you ARE a genius. 

Braising Greens & Caramelized Onion Tacos


Ingredients:

1 Package Organic Corn Tortillas.
1 Large Onion, peeled & thinly sliced.
3-4 Large Handfuls of Braising Greens, cleaned.
2 Garlic Cloves, peeled & finely chopped.
1 Lemon for juice & zest.
1 C White Beans, cooked (canned beans would work in a pinch if necessary, drain well).
1/2 Medium - Large Butternut Squash, peeled & chopped into 1" pieces.
2-4 oz. Queso Fresco or Feta Cheese, crumbled.
1 Tsp Crushed Pepper Flakes (optional).
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 475 degrees F.

In a shallow baking pan, throw in the squash with a couple glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer in the pan. Roast uncovered for 20-30 minutes or until just fork tender but still holding it's shape and generously colored on the down side. You may want to mix/shake the pan half way through cooking.

Meanwhile, heat a couple Tbsp of oil in a large non-stick pan over medium-low heat. Once hot, add the onions with a sprinkle of salt. Mix well. Allow to caramelize slowly, stirring occasionally to ensure even browning. This should go on for about 20 minutes or so until the onions are deep brown and sticky. Set aside.

In that same pan, carefully add about 1/4 C of water and the braising greens. Cover. Allow to steam for about 3 to 5 minutes. Remove the lid and toss in the garlic, half the lemon juice, and chilies if using. Cook for about 1 minute, remove from the heat and set aside. 

In a bowl, combine beans, lemon zest, the rest of the juice, and a good helping of salt and pepper. Mix well. Taste.

Heat tortillas according to package directions.

Assemble! Throw everything on a hot tortilla and top with a little cheese and a drizzle of balsamic reduction. About 2-3 tacos per person should fill people with a side salad.


Eat.


Photobucket



This post is linked up with Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tasteastic Thursday; Fresh Bites Friday; Fight Back Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday

12 comments:

  1. I love what you've done with my plain-Jane tacos! I've made them since with some beans thrown in or with a side of beer-glazed black beans, but with winter squash...it just sounds amazing...

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    1. oh no! yours looked incredible! hence me wanting to make them :)

      K.

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  2. Looks yummy, and nice pictures! I found your blog at a link party and just became a follower. I'd love for you to visit my brand new blog and follow me, too! thanks :)

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    1. Thanks Kristin! I just clicked over to your blog - so new and yet so simply beautiful! keep up the good work :)

      K.

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  3. Kristy,
    I think I'm in heaven!! All those Caramelized Onions and Braised Greens and in a Taco, I can't wait to have this, this recipe is outstanding!! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thank YOU Miz Helen! Or rather, thank Sam - it came from her recipe ultimately. She is a genius. :)

      K.

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  4. Oh my! Those tacos look fantastic! I am going to feature them tomorrow :)

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    1. Thanks Katie! I'm so stoked to be there :) I've just tweeted & facebooked this week's collection!

      K.

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  5. What a fabulous idea for a taco! Very creative and it looks absolutely delicious! I do a greens and onion over polenta so your taco recipe is right up my alley. Love the Balsamic reduction for the sauce. These are just so yummy! Bookmarked.

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    1. Thanks love! Polenta is probably one of my most favorite things to eat in the world - I might use that next time. We just got more braising greens in the latest CSA box so why not, right?

      K.

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  6. Wow, they look seriously good and am printing the recipe off now! Thank you so much for sharing this with us on Natural Mothers Network!
    I am really looking forward to hosting the Seasonal Celebration Linky Party #7 going live tomorrow and hope you'll pop over sometime-you're always welcome!
    http://naturalmothersnetwork.com/category/seasonal-celebration-sunday/ Have a great weekend!
    Rebecca x

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    1. Horray! Let me know how you like them! See you tomorrow!

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