8 large corn tortillas (at least 8 inches in diameter)
2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
4 medium garlic cloves, minced
1 medium jalapeno chile, stemmed, seeded if desired, and minced
1 1/2 pound chard, stems and thick center ribs discarded, leaves washed, shaken to remove excess water, and chopped
1/2 cup prepared salsa, at room temperature
1. Move an oven rack to the middle position and heat the oven to 375 degrees. Wrap the tortillas in aluminum foil and place them in the oven. Warm for 15 minutes. Remove the packet from the oven and set aside until ready to eat.
2. Meanwhile, heat the oil in a large, deep stockpot over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the garlic and chile and cook until fragrant, about 1 minute. Add the damp chard, sprinkle with salt to taste, and stir to coat the chard with oil. Cover and cook, stirring once or twice, ,until the chard has wilted, about 5 minutes. Uncover and simmer to evaporate any excess liquid in the pot, 1 to 2 minutes. Adjust the seasonings, adding salt to taste.
3. Transfer the chard mixture to a serving bowl. Spoon the salsa into another bowl. Unwrap the tortillas and place them in a cloth-lined basket. Let everyone assemble his or her own tacos, spooning some greens into the center of a warm tortilla, topping the greens with a little salsa, and then rolling up the tortilla to enclose the filling.
This recipe was discussed here.