• 6 cups tightly packed, coarsely chopped Swiss chard leaves washed well (about 6oz leaves)
• 1 lb. red potatoes - scrubbed and cut in 1/2“ dice
• 1 Tbsp olive oil
• 1 med onion (5 oz.) preferably white - halved and thinly sliced across the grain
• salt to taste
• 2 garlic cloves - minced
• 1/2 tsp dried oregano, preferably Mexican
• 1/2 cup plain low-fat yogurt
• 1 tsp cornstarch
• freshly ground pepper
• 2 oz. crumbled Mexican queso fresco or feta (alternative: monterey jack
• corn tortillas (flour optional)
• green salsa (optional)

1. Heat 1” of water to a boil in the bottom of a steamer. Place the greens in the top part of the steamer, in batches if necessary, and steam until the leaves have collapsed, 3-5 min. Remove from the steamer, rinse with cold water, and chop coarsely. Set aside.
2. Add the potatoes to the steamer, and steam 10 min. until tender. Remove from the steamer and set aside. Wrap the tortillas in a kitchen towel, and place in the steamer basket. Steam one minute, turn off the heat, allow to sit for 15 min. without uncovering while you finish preparing the filling.
3. In a small bowl, combine the cornstarch and 2 Tbsp water, and stir until the cornstarch is dissolved. Stir into the yogurt and set aside.
4. Heat the olive oil in a large skillet and add the onion. Cook, stirring often, until it begins to soften, then lower the heat and continue to cook until lightly colored, about 10 min. in all. Add a generous pinch of salt, and stir in the garlic and oregano. Cook, stirring, until fragrant, 30-60 sec. Stir in the greens and potatoes. Add the yogurt mixture. Stir together for 5 min., season with salt and pepper.
5. Place tortillas on each plate, top with the filling, sprinkle with cheese if using and fold the tortilla over the filling. Pass the salsa on the side.
6. As an alternative to cooking in a steamer, bring a small amount of water in a large skillet (2 handled) to a boil, add greens and cover and steam until soft. Remove greens from skillet, and repeat process to steam potatoes. Remove potatoes and use skillet to cook onions and finish dish.

Serves: 4-6      Total cook time: 25 min.
Source: NYT Recipes for Health 4/16/10