We had our first frost last night. So the two ears of Filasky’s corn that were in my fridge were probably my last local corn of the year. I paired them with some swiss chard from my garden in Martha Rose Shulman’s tacos.
It is a sad time of year in my garden; things are winding down. I picked the green tomatoes last week, the cauliflower plants are struggling to produce tiny little heads after being eaten by the groundhog, and the green beans are slowly producing a few beans a day. The Jerusalem artichokes are just starting to die back – the first step towards my being able to harvest this winter. But as I look at the garden, there they are, the swiss chard and the kale – my hardy greens.And I can usually count on Ms. Shulman to give me a dish worthy of them. The vegetable mix was so tasty, surprisingly so since the only ingredients were kale, corn, onions, garlic and salt.
We did decide, however, that next time we will either use the mix in a quesadilla or make it as a topping for a tostada. And there definitely will be a next time 🙂
Chard and Sweet Corn Tacos
1 generous bunch Swiss chard(about 3/4 pound) (from the garden)
Salt to taste
1 medium white, red or yellowonion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn (from Filasky’s Produce)
Freshly ground pepper
8 warm corn tortillas
½ cup crumbled feta
Salsa of your choice
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain.
Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes.
Add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes.
Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa. Enjoy!
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