CSA Recipe - Week 1

Tacos with Braising Greens
& Spicy Chimichurri Sauce
Chef Liz Arraj

2 TBSP. coconut oil or oil of your choice
6 cups of loosely packed braising greens, chopped
2 cloves of garlic, peeled and minced
Flour or corn tortillas of your choice
Thinly sliced radishes, tomatoes and avocadoes
Grated cheese of your choice

1. Heat coconut oil in large pan and carefully add your braising greens. Cook down until soft. Add garlic and cook for another minute.
2. Build your tacos and finish off with the chimichurri sauce. Enjoy!

Spicy Chimichurri Sauce

2 cloves of garlic
1 jalapeño
1 shallot, or half of a small onion or 1/2 cup chopped scallions
1 cup cilantro
1 cup parsley
Juice of 1 lime
1/2 tsp. of each, salt and pepper
1/2 cup olive oil
​
1. Put all ingredients in small blender and blend until smooth.

Tasty Tip:
Braising greens are a mix of greens like kale, chard, collards, mustard, bok choy and turnips. They can be steamed, sautéed or stewed. The term braise literally means to fry lightly and then simmer slowly in a little liquid.