By Martha Rose Shulman
These comforting, easy tacos don’t have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want.
6 ounces (about 1/2 bunch) collard greens, stemmed and washed
1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 garlic clove, minced
1 serrano chili, minced (optional)
Salt to taste
Freshly ground pepper
6 eggs
2 tablespoons chopped cilantro
6 corn tortillas
Crumbled queso fresco (optional)
Green or red salsa (optional)
1. Bring an inch of water to a boil in the bottom of a steamer (I use a pasta pot with an insert for this). Place the collard greens in the top part of the steamer, and steam until the leaves are tender, 5 to 8 minutes. Remove from the steamer, rinse with cold water, squeeze out extra water and chop medium-fine.
2. Wrap the tortillas in a heavy kitchen towel and place in the steamer basket. Cover tightly, steam 1 minute, and turn off the heat. Allow to sit for 15 minutes, without uncovering, while you finish preparing the filling.
3. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and optional chili. Cook until fragrant, about 1 minute, and stir in the collard greens. Turn the heat to medium-low and continue to cook, stirring often, for another 5 minutes, until the greens are tender and the onion is lightly colored.
4. Meanwhile, beat the eggs in a bowl and season with salt and pepper to taste. Stir in the cilantro. Add to the pan with the collards and onions and cook, stirring, until set. Taste and adjust salt and pepper. Spoon onto hot tortillas, sprinkle with cheese if using, and serve, passing the salsa on the side.
Yield: 6 tacos.
Advance preparation: You can make the filling through Step 3 up to a day ahead. Reheat in the pan, add the eggs and proceed with the recipe.
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