Apparently nobody's tried this yet, but it wasn't bad. I used the full amount of chard but cooked the eggs(3, with milk) separately as it was for just the two of us; and I used leeks and some canned diced green chiles instead of the white onions and serranos. I also added a dash of smoked paprika to the eggs. It was tastier overall than I would have expected, but the chard made the tortillas soggy so that we had to eat the tacos with forks. Perhaps the chard should be well-cooked down before serving, or squeezed like frozen spinach. Served with sauteed veggies and sliced cucumbers, this was a different use for chard and a good vegetarian meal, but I don't know if I'd make it again.
Scrambled Egg and Swiss Chard Tacos
Photo: Andrew Purcell
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.
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- 2 tablespoons extra-virgin olive oil
- 10 tablespoons white onion, minced
- 2 serrano chiles, seeded, minced
- Kosher salt
- 1 1/4 pounds rainbow Swiss chard, leaves and stems thinly sliced
- 6 (large) eggs, lightly beaten
- 2 plum tomatoes, seeded, chopped
- 3 tablespoons cilantro, minced
- Freshly ground pepper
- Warmed corn tortillas, for serving
- In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.
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