Mexican Everyday by Rick Bayless. I didn't take a series of picture this round, but I still thought I would share the recipe.
Swiss Chard or Spinach Tacos with Caramelized Onions, by Rick Bayless from Mexican Everyday (serves 2 to 3):
-12 ounce bunch Swiss chard (or collard, mustard, or beet greens), thick lower stems cut off
OR 10 ounces spinach, about 10 cups
-1 1/2 tablespoons vegetable oil or olive oil
-1 large red or white onion, sliced 1/4 inch thick
-3 garlic cloves, peeled and finely chopped or crushed through a garlic press
-About 1 teaspoon red pepper flakes
-1/2 chicken broth, vegetable broth, or water
-Salt to taste
-12 warm corn tortillas
-1 cup crumbled Mexican queso or other fresh cheese such as feta or goat cheese, for serving
-About 3/4 cup salsa or hot sauce
To begin, cut the chard crosswise into 1/2 inch slices (small spinach leaves can be left whole). In a very large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, about 4-5 minutes, until golden-brown, but still crunchy. Add the garlic and red pepper flakes and stir around until fragrant. Add the broth or water, 1/2 teaspoon salt, and the greens. Reduce heat to medium-low, cover the pan and cook until greens are almost tender, anywhere from 2 minutes for tender greens like spinach, or 5 minutes for Swiss chard.
Uncover the pan, and raise heat to medium-high and cook, stirring constantly, until the mixture is nearly dry. Taste and season with additional salt if necessary.
Serve with warm tortillas, crumbled cheese, and salsa.
Last year around this time I made strawberry-rhubarb crumb bars. Click here for the recipe.