Rick's Tacos With Garlicky Mexican Greens

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Martha Stewart


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8 to 10 corn tortillas (plus a few extra, in case some break)

1/2 teaspoon coarse salt, plus more for blanching

6 cups loosely packed sliced green or red chard leaves (one 12-ounce bunch)

1 tablespoon olive or vegetable oil

1 medium white onion, sliced 1/4 inch thick

4 garlic cloves, peeled and finely chopped

1/4 cup finely crumbled Mexican queso fresco; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese

3/4 cup Rick's Essential Roasted Tomatillo Chipotle Salsa Rick's Essential Roasted Tomatillo-Chipotle Salsa

Cilantro sprigs, for garnish

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