Rainbow Chard and Potato Burritos

I receive the majority of my produce from a company called Brown Box Organics. They delivery fresh, organic, locally grown produce weekly to my door step. It does pose an interesting challenge as you cannot easily plan ahead for your meals. I will often open up my box and then try to figure out what to make for meals that week. As you get used to it, it becomes kind of fun and it forces me to get creative and eat things that I normally wouldn't buy. One of the things I got this week was a really beautiful bunch of rainbow Chard. This is what it looks like- Beautiful!

Photo courtesy of uprisingorganics.com

All varieties of Swiss Chard have unbelievable nutrition benefits. Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E and dietary fiber. It is a very good source of copper, calcium, vitamin B2, vitamin B6 and protein. In addition, Swiss chard is a good source of phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. There are studies that show chard is very important in digestive, colon, immune, lung, bone, vision and heart health. It is also a great vegetable for diabetics because it has a protective effect on the kidneys. I read once that if vegetables got grades Chard would be valedictorian. If there is one vegetable we should all try to include in our diet chard would be a wonderful choice.
I do not love the taste of chard however, I can gulp it down but it isn't a favorite. I have been in search for a recipe that prepares it in a way that makes me love it. I believe a big reason people don't like vegetables is because they prepare them all wrong. So I figure you just have to find a way to cook it that you like. After searching recipes for ideas, pulling bits from each one adding some of my ideas I created a dish that makes me LOVE it! So here you go.
(I took pictures but I used my old broken camera because I couldn't find my good one and so they are awful pictures. All you photogs out there, please forgive me!)

Rainbow Chard and Potato Burritos with Tomatillo Salsa

Ingredients

• One large bunch (8-10 leaves) of Rainbow Chard (any variety of swiss chard will be great) Strip the leaves from the stems of the chard, and chop the leaves and coarsely slice the stems
• approx 9 small red potatoes (or golden potatoes)- 1/2 inch diced
  
• 2 T vegetable oil
• 1/2-1 medium onion chopped
  
• 2-3 cloves of garlic minced or pressed
• 1 t. salt
• fresh ground black pepper
• 4-6 oz crumbled feta cheese
• sour cream
• Tomatillo Salsa Verde- see recipe below or you substitute with any store bought Salsa Verde
  
• 6 Tortillas
  

Directions
In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate and set aside.

Add the onions and garlic to skillet, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, stirring occasionally, until the leaves are wilted, about 5 minutes more.

The beautiful colors do soften as it is cooked. But the red stays pretty vibrant, the picture washed it out a little more.

Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture.

Assemble burritos by taking one tortilla and place 1/6th of the mixture inside. Fold in sides then roll tortilla into a burrito shape. Place seam-side down in a baking dish. Repeat with remaining tortillas and mixture. Spoon a couple tablespoons or more of tomatillo salsa over each burrito and cover with remaining cheese. Bake in 350 degree oven uncovered for 15-20 minutes. Serve with sour cream.
*I used tomatillo salsa that I canned last summer using vinegar instead of water. It was very strong so I only used a couple tablespoons. If you make it fresh I think you can smother the burrito and it will be even better.



Tomatillo Salsa Verde
Found on allrecipes.com submitted by Kimberly Binning

Ingredients:

1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano chile peppers, minced 2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, or to taste 2 cups water

Directions:

1.	Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2.	Using a blender, carefully puree the tomatillos and water in batches until smooth.

Side note:
Also, I am a total whole wheat kind of girl with one exception, tortillas. I use whole wheat tortillas most of the time but sometimes the taste of whole wheat doesn't fit very well with the flavors of the dish or a flour tortilla can just make it that much better. I think this burrito is one of those. Not just any flour tortilla though. I love these ones from Costco that come uncooked and you heat them up in a skillet with out any oil. They were perfect for this burrito.