• 1lb of swiss chard or kale

Rinse and remove stems.  Finely chop leaves and set aside.  Finely chop stems

  • 2 onions (diced)
  • 2 gloves of garlic (minced)

In a deep fry pan sauté in two teaspoons oil with chopped stems until softened, 10 minutes

  • 1 teaspoon ground cumin
  • ¼ teaspoon pepper

Add with chopped greens cook until greens are wilted, 5 minutes.  Add water if necessary.  Remove from heat.

  • 1 ½ cups ricotta or cottage cheese
  • Mix in and set aside
  • 3 cups tomato sauce
  • 2 tablespoons taco seasoning.

Combine and pour 1 cup sauce in bottom of a 9 x 13 baking pan.

  • 8 corn or flour tortillas

If using corn tortillas, fill a shallow bowl or pie pan with boiling water; dip each tortilla in water to soften, 10 – 15 seconds.  Spoon greens/cheese mixture into tortillas, roll up and place stem side down in baking pan.  Pour remaining sauce evenly on top, covering all tortilla edges.  Cover and bake in preheated oven at 350 degrees for 40 minutes. 

  • 1 cup cheese (shredded)

Sprinkle on top.  Bake uncovered for another 10 minutes.

From:  Simply in Season

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