Greens and Summer Squash Enchiladas With Salsa Verde

Greens and Summer Squash Enchiladas With Salsa Verde

Adapted from the New York Times


1 pound Swiss, Rainbow chard, or kale

2 medium-size summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)

1 container Ocho Salsa Salsa Verde

Salt to taste

4 large peeled garlic cloves; 2 whole and 2 minced

12 cilantro sprigs, plus chopped cilantro for garnish

1 tablespoon canola oil, plus 1/3 cup for frying

2 ½ cups chicken or vegetable stock

2 tablespoons extra-virgin olive oil

1 teaspoon oregano

Black pepper

18 corn tortillas

About 1/2 cup crumbled feta


Strip chard leaves from stems and wash in 2 changes of water. Rinse stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. Set aside stems with summer squash in one bowl and leaves in another.

Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.

Return water to a simmer and add summer squash and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.

Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired.

Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.

Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.

Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched leaves, stems and summer squash. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.

Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.

One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and feta and serve.