Kale Tacos

Photo: Tanya Blum

From: Chef Michael Armstrong, Bodega Negra, New York City. Yield: 4 tacos.

4 corn tortillas, 4-5”
4 oz. shimeji mushrooms (brown or white), bottom stems removed, separated
4 oz. cremini mushrooms, sliced
2 garlic cloves, sliced thin
1 shallot, sliced thin
1 jalapeno, cut in half, seeds and veins removed and sliced thin
1 poblano chili pepper, roasted, peeled, deseeded and sliced thin
2 Tbsp. butter
3 Tbsp. extra virgin olive oil
1 Tbsp. wheat-free tamari soy sauce
1 large bunch organic kale
2 limes, juiced
4 oz. Queso Oaxaca, grated (can substitute Jack or white Cheddar)
4 Tbsp. fresh pico de gallo
to taste, salt and pepper

In a large sauté pan, melt butter with 1 Tbsp. olive oil. Add mushrooms and cook, tossing well for 1-2 minutes.

Add garlic, shallots, jalapenos and poblanos and cook together on low heat, stirring occasionally, for 8-10 minutes, until mushrooms are lightly caramelized. Remove from heat and add soy sauce and toss together. Adjust seasoning with salt and pepper. Set aside and hold warm.

Cut bottom tougher stems off kale; toss in large bowl with 2 Tbsp. olive oil and lime juice. Season with salt and pepper. Cook on hot grill or under broiler until wilted and slightly charred. Remove from heat and let cool slightly. Chop kale in large pieces, removing some of the larger, tougher stem pieces. On a flat-top griddle, toss mushrooms and kale together to reheat. Lightly toast tortillas until soft. Fill each tortilla with an equal amount of mushroom and kale mix, top with grated cheese and pico de gallo. Serve immediately with fresh lime and chilled tequila.