These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Tacos de Quelites — Tacos of Garlicky Greens
From Athens Locally Grown
<p>There are lots of recipes out there for “authentic” Mexican spinach quesadillas and similar dishes out there. Few of them will tell you, however, that none of those dishes were traditionally made with spinach. It’s a cool weather crop that has trouble growing here in Georgia, much less in the more arid and hot climates further south. What does grow well, both here and there, is the even more nutritious Lamb’s Quarter, and this is what modern recipes replace with spinach.</p>Source: Traditional (Entered by Eric Wagoner)
Serves: Makes 8 tacos
Vegetarian!
Ingredients
8 to 10
corn tortillas
9 cups
(about 1 lb) loosely packed, stemmed lambsquarters
1 tablespoon
olive oil
1 medium
white onion, sliced 1/2 inch thick
3
garlic cloves, peeled and finely chopped
1/2 teaspoon
salt
1/4 cup
finely crumbled cheese
3/4 cup
salsa
Step by Step Instructions
- Warm tortillas in steamer, oven, or microwave.
- Boil greens in salted water until barely tender, about 3 minutes. Drain, cool, and roughly chop.
- Sear onions in oil until golden brown (about 10 minutes). Add garlic and salt and stir for one minute. Add greens and stir for one minute more. Season to taste.
- Sprinkle mixture with cheese.
- Assemble tacos at the table.