Ingredients

9 cups (about 1 pound) loosely packed, stemmed lamb's quarters (quelites), OR 6 cups loosely packed, sliced green or red chard leaves (slice them 1/2-inch thick; you'll need a 12-ounce bunch)
1 tablespoon olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
Salt, about 1/2 teaspoon
8 to 10 corn tortillas, warmed
1/4 cup finely crumbled Mexican queso fresco, queso anejo, dry feta, pressed salted farmer's cheese or Parmesan
About 3/4 cup salsa for serving

Directions

Bring 3 quarts of salted water to a boil in a large pot. Add the greens and cook until barely tender. Pour into a colander, then spread out on a large plate to cool. Then roughly chop. Heat oil in a large skillet. Add the onion and cook, stirring, until golden-brown, about 10 minutes. Add garlic, stir for 1 minute. Add greens: stir for a minute or so longer. Taste and season with salt.

Scoop the filling mixture into a deep, warm serving dish, sprinkle with the cheese, and carry to the table along with the warm tortillas in a cloth-lined basket, and salsa, for each of your guests to assemble into tacos.

Makes 8-10 soft tacos.