INGREDIENTS
- 2 large fresh poblano chiles
- 2 tablespoons vegetable oil or olive oil
- 1 large white onion, sliced 1/4 inch thick
- 2 garlic cloves, peeled and finely chopped
- 8-ounce bunch black Tuscan (aka dinosaur) kale, leaves stripped from central stalk, sliced crosswise about ½ inch OR about 6 cups (gently packed) leaves of lambs quarters (quelites de ceniza) or amaranth greens (quintoniles)
- About 1/2 teaspoon dried Mexican oregano
- 3/4 cup Mexican crema, crème fraiche or heavy cream
- Salt
- 10 warm corn tortillas, for serving
INSTRUCTIONS
Roast the poblanos over an open flame or close up under a preheated broiler, turning until blistered and blackened all over. Let cool until handleable, then rub off the blackened skin, tear open and pull out the seed pod. Rinse the poblano briefly to get rid of stray bits of blackened skin and seeds. Cut into ¼-inch strips that are about 2 inches long.
In a large (10-inch) skillet over medium-high, heat the oil. When hot, add the onion and cook, stirring regularly until lightly browned, 4 or 5 minutes, then add the garlic and stir continually for about 45 seconds, until fragrant. Add the greens and ¼ cup water, cover (I use a cookie sheet) for a couple of minutes to wilt the greens. Uncover, add the poblano strips, oregano and crema. Keep cooking (it may be helpful to reduce the temperature to medium here) until the kale is tender and the crema has reduced enough to coat everything richly. Taste and season with salt, usually about 1 ½ teaspoon. Serve with warm tortillas for making tacos.
