Did you know that chard is actually a type of beet? And that all beets (including chard) are low in fat and calories, high in fiber and Vitamin C, and a great source of folate (pregnant friends, eat up)? They also contain detoxification qualities, protecting against certain types of cancer as well as heart disease. Now those are some good reasons to eat your veggies! 
The first photo was red chard. This is white (or plain) swiss chard, about a pound, thick lower stems cut off. Give it a rough chop. 
This is a fantastic vegetarian meal. However, if you are a meat-o-saurus, you can always add some chorizo. Fresno State Farm Market sells some wonderful chorizo sausage. Cook it up in a fry pan. This is about 1 pound. 
Don't you dare waste that good chorizo grease! Spoon a couple of tablespoons into another pan, set over med-high heat. Add in a large white onion, thickly sliced. Cook 4 or 5 minutes until golden brown but still crunchy. Add in 3 cloves of garlic, minced, and a teaspoon of red pepper flakes. Stir a few seconds, until aromatic. 
Add in 1/2 cup broth (chicken or vegetable) or water, 1/2 teaspoon salt, and the chopped greens. Reduce heat to medium low and cover the pan. Cook until greens are almost tender, about 5 minutes. Uncover pan, turn the heat back up and cook, stirring continuously until the moisture is absorbed. 
Now while the pan was covered, I whipped up some Toasty Guajillo Chile Salsa to top our tacos. Take 2 dried guajillo chiles, stemmed, broken open, and shaken free of seeds. Heat 2 TBSP of oil in a large skillet over medium heat. Lay the chiles in the hot oil and turn a couple of times until their color changes (do NOT walk away from your skillet, this only takes 30-60 seconds). Take them out of the skillet with a slotted spoon and drop 'em in a blender. 
Next, take 4 medium tomatillos, husked, rinsed, and cut in half, and lay them in the skillet. Add in 3 garlic cloves, peeled. Cook until browned, 3 or 4 minutes. 
Then turn everything over and brown the other sides. Scoop the tomatillos and garlic into the blended, add 1/2 cup water and blend until nearly smooth. 
Taste and season with salt (sorry, not a very pretty dish to display this salsa in...this way I don't have to dirty 2 dishes, just put a lid on the container and pop the leftovers in the fridge). 
By now our chard mixture is fully cooked, our salsa is ready, and our warm corn tortillas are on the table.Side note: To warm corn tortillas, wrap them in a damp paper towel, no more than 12 at a time. Place in a microwaveable plastic bag, folded over but not sealed. Microwave at 50% for 4 minutes. Let stand for 2 minutes before serving.
But don't forget the cheese! Crumbled queso fresco.
There you have 'em! Swiss chard tacos (with or without chorizo) with carmelized onion, fresh cheese, and guajillo chile salsa. Serves 4 (made 12 tacos total). Eat up!Recipes courtesy of Rick Bayless' Mexican Everyday cookbook.
