Ricotta-Poblano and Greens Tacos - Rick Bayless

Ingredients

• 4 garlic cloves, unpeeled
• 6 cups loosely packed kale, stems removed and sliced ½ inch thick
• 1 fresh poblano chile
• 1 cup ricotta cheese (the freshest you can find, preferably the firmer version they call “hand dipped” in my market)
• 1 red onion (preferably tropea onions from the Farmers’ Market), halved
• Ground black pepper
• 8 warm corn tortillas
• 3 or 4 radishes, thinly sliced or cut into matchsticks
• A few big, beautiful sprigs of cilantro for garnish
• About 1 cup salsa (I like roasted tomatillo salsa with these tacos)