Ricotta-Kale Tacos Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			16 ounces ricotta 2 tablespoons chopped fresh cilantro 5 cloves garlic, chopped Kosher salt 1 tablespoon olive oil 1 large white onion, sliced into 1/2-inch-thick rings 2 (4-ounce) cans sliced green chile peppers 1 bunch kale (about 1 pound), chopped 1/2 teaspoon ground cumin 8 to 12 corn tortillas Salsa verde
			Combine the ricotta, cilantro and 3 clove garlic in a medium bowl and season with salt. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, kale (in batches) and cumin and cook, stirring, until the kale begins to wilt. Add the remaining 2 cloves garlic and cook until the kale is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm. Warm the tortillas in a dry skillet or over open flame on stove. Spread ricotta mixture among the tortillas, top kale and top with a spoonful of salsa verde and fold.