Mustard Green and Sweet Potato Tacos 
Serves 4 • Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: It’s easy to get stuck in a rut when cooking vegetables, but we found that stuffing soft tacos with superfoods like mustard greens and sweet potatoes made even the most carnivorous among us excited to eat veggies. In order for the sweet potatoes to be a manageable size for folding into a taco, we cut them into ½-inch pieces. But these small pieces cooked quickly and lost their shape, so we wrapped the starchy tubers in foil to help tame the heat of the slow cooker and keep them from falling apart. The tender vegetables needed a crunchy counterpoint, so we put together some quickly pickled radishes. A quick soak in a mixture of lime juice, salt, and sugar was all it took for the radishes to absorb the flavorful liquid and tame their bite. Make sure to assemble the pickled radishes just before finishing the tacos, or they’ll lose their crunch. You can substitute an equal amount of Swiss chard for the mustard greens, if desired. Click here for information on making a foil packet. Spraying the slow cooker with vegetable oil spray prevents the mustard greens from sticking to the side of the slow cooker and burning. See the sidebar that follows the recipe.
1 |
onion, chopped fine |
2 |
tablespoons minced fresh oregano or 2 teaspoons dried |
4 |
teaspoons extra-virgin olive oil |
4 |
garlic cloves, minced |
1 |
teaspoon ground cumin |
1 |
teaspoon ground coriander |
Salt and pepper |
|
1½ |
pounds mustard greens, stemmed and cut into 1-inch pieces |
1 |
pound sweet potatoes, peeled and cut into ½-inch pieces |
2 |
teaspoons hot sauce |
5 |
radishes, trimmed and sliced thin |
1 |
shallot, halved and sliced thin |
¼ |
cup lime juice (2 limes) |
1 |
teaspoon sugar |
12 |
(6-inch) corn tortillas, warmed |
3 |
ounces queso fresco, crumbled (¾ cup) |
1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, oregano, 1 teaspoon oil, garlic, cumin, and coriander in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in ½ cup water and ¾ teaspoon salt, then stir in mustard greens. Season sweet potatoes with salt and pepper and wrap in foil packet; lay packet on top of greens. Cover and cook until greens and potatoes are tender, 3 to 4 hours on low or 2 to 3 hours on high.
2. Transfer foil packet to plate. Drain mustard green mixture and return to now-empty slow cooker. Carefully open foil packet (watch for steam) and gently fold potatoes into greens along with hot sauce and remaining 1 tablespoon oil. Season with salt and pepper to taste.
3. Combine radishes, shallot, lime juice, sugar, and ⅛ teaspoon salt in bowl. Divide mustard green–potato mixture among warm tortillas and top with radishes and queso fresco. Serve.
Per serving:
Cal 380
Fat 10g
Sat Fat 2g
Chol 5mg
Carb 65g
Protein 11g
Fiber 11g
Sodium 570mg