We forget that greens make a great taco filling. Try this recipe from Michelle McKenzie and her book “Dandelion and Quince.” I don’t know what variety of small pepper was in our box this week, but it would be delicious in this recipe.
1 large bunch collard greens (1 1/2 pounds), stemmed 2 tablespoons organic virgin coconut oil (or bacon fat) 1 serrano chile Fine sea salt 1/2 cup water 1/2 lime Salsa: 1/2 pound tomatillos, cut in quarters 1/2 serrano chile, finely chopped 1 garlic clove, minced 1/2 bunch cilantro, roughly chopped Fine sea salt Freshly ground black pepper 6 to 8 corn tortillas Seasoned and smashed avocado Cooked beans Sliced radishes Sliced green onions Crème fraiche or sour cream Chopped cilantro and/or cilantro flowers Lime wedges
Cut the collard greens into approximately 3-inch squares. Heat the coconut oil in a large skillet or medium pot over moderately high heat. Add the serrano chile and a pinch of sea salt; cook for a minute or two (the chile will infuse the fat). Add the collard greens, 2 more pinches of salt, and the water; stir to combine. Cover the pan and cook for approximately 30 to 35 minutes, or until the greens are sweet and tender. Uncover the pan and simmer for 10 to 15 minutes more, or until all the liquid has evaporated. Discard the chile and stir in a splash of lime juice. Taste, and adjust the seasoning.
For the salsa, place all the ingredients in a blender or food processor, and pulse until you have a coarse purée. Taste, and adjust the seasoning.
Compose the tacos: Warm the tortillas in a dry skillet over moderately high heat. Top each tortilla with a smear of smashed avocado, a spoonful of cooked beans, a serving of collard greens, a spoonful of tomatillo salsa, chopped cilantro, and whatever else you want to fold inside.