Cooking With Kathy

Mmm! Homemade Salsa for Swiss Chard Tacos, all accompanied by crispy kale chips. It wasn't  uncommon to see students digging in for their seconds and staff sneaking in for their own serving!  Students harvested the kale and swiss chard the day before while the rest of the ingredients were purchased with grant money.

SWISS CHARD

 

1. CUT THE ENDS OFF THE CHARD

2. CHOPS THE CHARD INTO SMALL 1-INCH PIECES

3. CHOP THE ONIONS INTO LITTLE PIECES

4. HEAT A LARGE SKILLET. ADD 1 TO 2 TABLESPOONS OLIVE OIL AND LET IT GET WARM—MEDIUM HEAT.

5. ADD THE ONIONS AND SALT AND PEPPER.

6. COOK ABOUT 5 MINUTES, STIRRING UNTIL SOFT.

7. ADD THE SWISS CHARD AND COOK FOR ABOUT 5 MINUTES UNTIL SOFT AND TENDER.

8. TASTE FOR SEASONING—ADD MORE SALT AND PEPPER IF NEEDED.

 

SALSA

1. CHOP TOMATOES INTO SMALL PIECES AND PUT IN A BIG BOWL.

2. CHOPS THE PEPPERS INTO SMALL PIECES AND ADD TO THE TOMATOES.

3. CHOP THE SCALLIONS INTO SMALL PIECES AND ADD TO THE TOMATOES AND PEPPERS.

4. SQUEEZE THE LIMES OVER THE SALSA.

5. ADD SALT AND PEPPER TO TASTE.