Garlicky Greens Taco

Let’s make it.

1. 1

   Prepare the greens.

   Wash the kale and broccoli rabe well and drain. Remove tough kale stems and woody broccoli rabe ends, then chop into pieces that will fit comfortably in a taco. Massage the kale with the olive oil and a small pinch of salt for about 1 minute, until the leaves begin to soften.

2. 2

   Sauté in batches.

   Heat a large skillet over medium-high heat. Add a manageable portion of kale and broccoli rabe, placing thicker stems in the pan first. Cook, tossing regularly, until wilted, tender and browned in spots, about 6–10 minutes per batch. If the stems are still firm, add a splash of water and cover briefly, then uncover and let the water evaporate. Repeat with the remaining greens.

3. 3

   Add the garlic.

   Return all the cooked greens to the skillet and reduce the heat to medium-low. Stir in the grated garlic and cook for about 1 minute, until fragrant. Season with pepper and additional salt to taste.

4. 4

   Warm and assemble.

   Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until flexible. Divide the greens among them, cutting any long stems shorter for 4-inch tortillas. Finish with goat cheese, avocado slices and a generous squeeze of lime. Divide the avocado equally among the four servings.