Monday, January 20, 2014

Hot Baby Kale and Cherry Tomato Tacos with Red Onions and Salsa

Readers:  If you also read my posts at More Time at the Table, please know that I've moved the blog to WordPress:   Do follow me there!  (Migration by gorgeous and oh-so-smart daughter, Emily Suzanne Morgan--follow Emily @fightthebees)

If you have tortillas, salsa, and perhaps a little cheese in your fridge, you can nearly always find something for breakfast, lunch, or dinner.  If you have baby kale, the sky's the limit.  After the long siege of football games yesterday -- complete with potato skins, (recipe coming from son Sean…)

I was more than ready for something on the lighter side for lunch.  Like you probably do, I opened that fridge and couldn't seem to find anything.  (My mother would have said, "There's nothing new in there since the last time you opened that door.")  I considered running out and picking something up since I had to go to the post office anyway.  And then I saw the package of whole wheat tortillas on the counter and remembered that big bag of baby kale that needed to be eaten.  Hearty and heart-healthy -- and I might say really good -- kale tacos ended up on the table.  While we're used to tacos with meat or fish, I don't think you'll miss the meat.   Delicious food needn't be fancy, contain meat, nor must it come from a long recipe or clean out your wallet.  It can be just as simple and expedient as a few sautéed greens served up with a few prime additions.

By the way,  if you're terribly hungry, add a scrambled egg or a spoonful or two of brown rice to your taco.  These hefty veggie tacos switch easily from vegetarian to vegan; see **.

hot baby kale and cherry tomato tacos with red onions and salsa
makes 2 tacos
  • 2 teaspoons olive oil
  • 1/2 large red onion, sliced thinly
  • Kosher salt and freshly ground pepper*
  • 2 cups baby kale
  • 12 cherry tomatoes
  • 2 hot whole-wheat tortillas
  • 2 tablespoons grated cheddar cheese**
  • 2 tablespoons salsa (I like Frontera Grill Salsa)
In a medium skillet, heat oil over medium heat for 30 seconds; add onion. Season with a good pinch of salt and pepper.  Sauté, stirring, 5 minutes or until onion is wilted and browning. 

Push onion to the middle of the pan and add the kale on one side and the tomatoes on the other.  Season the kale and tomatoes with another little pinch of salt and pepper and let vegetables cook 3-4 minutes or until kale is wilting a bit and tomatoes are hot. 

Divide the vegetable mixture between the two tortillas and garnish each with cheese and salsa.

*If you like things on the spicy side, add finely chopped jalapeños  or a pinch of crushed red pepper with your onions.

**For vegan option, omit cheese and add sliced almonds or chopped walnuts.

Have fun cooking and taking care of yourself,

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