Slow-Cooker Mustard Greens and Sweet Potato Tacos
By Sebastian NavaPublished on October 16, 2019
Time
3 to 4 hours on low or 2 to 3 hours on high
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
1 onion, chopped fine2 tablespoons minced fresh oregano or 2 teaspoons dried2 tablespoons extra-virgin olive oil 4 garlic cloves, minced1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper 1 ½ pounds mustard greens, stemmed and cut into 1-inch pieces1 pound sweet potatoes, peeled and cut into ½-inch pieces12 (6-inch) corn tortillas, warmed1 recipe Spicy Pickled Radishes 4 ounces queso fresco, crumbled (1 cup)
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, oregano, 1 tablespoon oil, garlic, cumin, coriander, and ¾ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in mustard greens and ½ cup water. Season sweet potatoes with salt and pepper, wrap in aluminum foil packet, and place 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.
- Transfer foil packet to plate. Drain greens mixture and return to now-empty slow cooker. Carefully open foil packet and gently fold potatoes, along with any accumulated juices, into greens. Stir in remaining 1 tablespoon oil and season with salt and pepper to taste. Serve with tortillas, pickled radishes, and queso fresco.
Time
3 to 4 hours on low or 2 to 3 hours on highYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
1 onion, chopped fine
2 tablespoons minced fresh oregano or 2 teaspoons dried
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
1 ½ pounds mustard greens, stemmed and cut into 1-inch pieces
1 pound sweet potatoes, peeled and cut into ½-inch pieces
12 (6-inch) corn tortillas, warmed
1 recipe Spicy Pickled Radishes
4 ounces queso fresco, crumbled (1 cup)
Ingredients
1 onion, chopped fine
2 tablespoons minced fresh oregano or 2 teaspoons dried
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
1 ½ pounds mustard greens, stemmed and cut into 1-inch pieces
1 pound sweet potatoes, peeled and cut into ½-inch pieces
12 (6-inch) corn tortillas, warmed
1 recipe Spicy Pickled Radishes
4 ounces queso fresco, crumbled (1 cup)
Ingredients
1 onion, chopped fine
2 tablespoons minced fresh oregano or 2 teaspoons dried
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
1 ½ pounds mustard greens, stemmed and cut into 1-inch pieces
1 pound sweet potatoes, peeled and cut into ½-inch pieces
12 (6-inch) corn tortillas, warmed
1 recipe Spicy Pickled Radishes
4 ounces queso fresco, crumbled (1 cup)
Why This Recipe Works
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.
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, oregano, 1 tablespoon oil, garlic, cumin, coriander, and ¾ teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in mustard greens and ½ cup water. Season sweet potatoes with salt and pepper, wrap in aluminum foil packet, and place 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.
- Transfer foil packet to plate. Drain greens mixture and return to now-empty slow cooker. Carefully open foil packet and gently fold potatoes, along with any accumulated juices, into greens. Stir in remaining 1 tablespoon oil and season with salt and pepper to taste. Serve with tortillas, pickled radishes, and queso fresco.
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