Monday, July 14, 2014

Cooking with Greens: Turkey, Swiss Chard and Black Bean Tacos

According to countless nutritionalists, greens are pretty much the best thing for optimal health. Low on calories and packed with an abundant source of nutrients, protein, fiber and water they really are amazing.

I love greens but don't eat enough of them raw so lately I've been adding them to virtually every dish and I am pretty surprised how tasty they turn out. My husband is even disappointed when we run out of greens now lol. The following recipe is what happened when I added chard to tacos. Hope you enjoy!

Cooking with Greens: Turkey, Swiss Chard and Black Bean Tacos

2 - 3 TB - extra virgin olive oil or oil of your choice
1 - 1 1/2 lb organic ground turkey
1 bunch Swiss chard rinsed and cut into thin strips
1 bunch green onions rinsed and cut into thin strips
2 cans organic black beans drained and rinsed, 2 cups of home cooked beans is even better
1-2 tomatoes diced
Corn tortillas

Pinch or 2 cayenne pepper
Salt or seasoned salt - I like Johnny's
Chili powder
Diced garlic or garlic powder
Pinch or 2 or 4 turmeric powder - optional but a fav of mine with great health benefits

*This feeds 5-7 people so feel free to halve it.


Add olive oil to large pan with a lid and heat over medium. Add the turkey, sprinkle with salt and cayenne and break it up with a spatula or spoon. Add garlic if using fresh. Once turkey is browned add veggies except for tomatoes and stir well. Add spices and stir again. I usually add about 2 - 3 tb filtered water at this point and then replace the lid. Steam cook until veggies are soft and meat is cooked through about 2-4 minutes depending. Remove lid and add the black beans. Stir well. Add the tomato. Cook a minute or two until the tomatoes are incorporated and the beans are hot. Serve over warmed corn tortillas.

I like to cook the tortillas by putting a thin layer of  safflower or canola oil at the bottom of a large pan and frying them a min or two on each side until they reach the perfect level of crispy. My sons likes them softer while I like them crisp. This goes by really fast and they get really hot so I like use tongs to flip them and then drain them on paper towels to remove extra oil.

Top with your favorite taco toppings or enjoy as is.

- for a vegan version sub diced mushrooms for the turkey.
- If you don't have chard you can use kale. 
- Feel free to add other veggies into the mix! I've added carrots, peppers - pasilla are a favorite, onions, extra greens, broccoli, green beans and even zucchini to taco filling.
- for extra veg top with fresh shredded lettuce, avocado is really good too.

I've always liked Swiss chard but my kids used to be scared of it. They'll totally eat it in a taco though!

<3 KM

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