Toronto Star, Canada - Jul 11, 2008
Cut the chard crosswise into half-inch (1-cm) slices (small spinach
leaves can be left whole).
In a large skillet, heat the oil over medium-high heat.
Add the onion and cook, stirring frequently, until golden brown but
still crunchy. Add the garlic and red pepper flakes and stir for a few
seconds, then add the broth, 1/2 tsp salt and the greens.
Reduce the heat to medium-low, cover the pan and cook until the greens
are almost tender, anywhere from 2 minutes for tender spinach to 5
minutes for Swiss chard.
Uncover the pan, raise the heat to medium-high and cook, stirring
until the mixture is nearly dry. Taste and adjust seasoning.
Serve with the warm tortillas or shells, crumbled cheese, and salsa or
hot sauce.
Makes 4 servings.
The Hamilton Spectator
http://www.thestar.com/living/article/458239
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