Winter Tacos with Creamy Greens

For me, greens are quintessentially Mexican and different varieties are used in corn puddings, tacos and quesadillas. Play around with whatever is in season, whether it is chard, kale, greens or spinach. They are all delicious cooked in this light, creamy sauce.

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Ingredients

700g winter greens

sea salt and black pepper

500g potatoes, cut into small dice

2-3 tbsp olive oil

2 shallots, finely chopped

1 jalapeño chilli, finely chopped

4 cloves of garlic, finely chopped

300ml crème fraîche

2 heaped tablespoons chopped tarragon

100ml white wine

To Serve

grated Pecorino cheese

1 radish, sliced (optional)

Recipe

Separate the leaves from the stalks, wash in a cold sink of water and finely shred. Put a pan of water on to boil and season well with salt. When it is boiling, add the greens and blanch for 5 minutes until the leaves have softened. Remove the leaves with a slotted spoon and now add the potatoes to the boiling water. Cook the potatoes for about 5 minutes until they are soft.

Meanwhile, heat the olive oil in a frying pan and cook the shallots, chilli and garlic over a medium heat until they have softened, seasoning well with salt and pepper. Add the greens and continue cooking for 5 minutes.

By this stage, the potatoes should be cooked. Drain them and add them to the greens with the crème fraîche, tarragon and white wine. Bring up to a simmer and cook gently for a few minutes so that the cream can reduce. Check for seasoning.

Serve the greens in a warm bowl at the table, sprinkled generously with grated Pecorino and add sliced radish.

IMAGE CREDIT: Tara Fisher