“Burning candles, all my other plans got cancelled
Man I smashed it like a Idaho potato” – Mos Def
Greens are coming into season and it’s time to start using them in every possible way. Raw greens can taste really bitter, but cooked greens are totally different. They’re easier to chew, easier to digest and way less bitter tasting. One of my favorite greens is rainbow chard. Rainbow chard is beautiful and, if you’re really inspired, easy to grow. It adds a decorative element to any garden, but is edible and highly nutritious.
Combining rainbow chard with potatoes is my way of “sneaking” greens onto my children’s plates. Except they’re not hidden. I think it’s critical that children learn the importance of eating green vegetables. My “trick” is to include things they love with things they’re a little less excited about. Potatoes, salsa, avocado and corn tortillas – who can say no to that?
Spiced Greens and Potato Tostadas
Adapted from Wild About Greens by Nava Atlas
Ingredients for 8 tostadas:
6 medium potatoes
8 corn tortillas
2 tablespoons extra-virgin olive oil
1 medium onion
4 garlic cloves, minced
1 bunch rainbow chard – or greens of choice
1 medium ripe avocado, well mashed
1 cup salsa verde
Juice of 1/2 to 1 lime, or to taste
2 teaspoons ground cumin
salt and pepper to taste
1 yellow pepper, diced
1/2 cup minced fresh cilantro
Peel and dice the potatoes into large chunks and set them to boil. Remove them when they’re done, but still firm. Drain, and allow them to cool.
Preheat oven to 375°F.
Spread the tortillas onto a baking sheet and place it in the center of the oven. Bake for about 10 minutes, or until the tortillas are crisp and dry.
Meanwhile, heat the oil in a large skillet. Add the onion and sauté over medium heat until it’s translucent. Add the garlic and continue to sauté until the onion is golden.
Add the greens, stirring quickly to coat them with oil. Sauté until greens are slightly wilted and still bright green.
Add the potatoes, avocado, salsa, lime juice, and cumin, and mash together gently. Heat the mixture through and season with salt and pepper.
Divide the potato mixture among the crisp corn tortillas. Garnish the top of each with yellow peppers and cilantro. Serve immediately.