ReceptnaptárQuelites (Spiced Spinach)
In Mexico, the word quelites refers to edible wild greens, which have been part of the diet since Aztec times. This version uses easy-to-find spinach with a little onion and chilli. In a few minutes it becomes a simple, spicy side dish that is excellent in tacos, with beans or alongside eggs.
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Ingredients
Method
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- Wash the spinach thoroughly, chop it, and steam it for about 10 minutes until tender.
- Sauté the onion in the fat until translucent.
- Add the drained spinach, chili and salt, and cook together for another 5 minutes.
Source: Project Gutenberg – Quelites – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Wash the spinach in several changes of water and lift it out rather than pouring it off, because the sand stays at the bottom of the bowl.
- Young, tender leaves need only 3-4 minutes of steaming. Older, larger leaves need longer, but do not cook them until grey.
- Instead of spinach, you can also use chard, nettles or young beet greens. Finely chop the chard stems and cook them a few minutes longer.
Frequently asked questions
Can I use frozen spinach?
Yes, defrost it and squeeze it out thoroughly, otherwise the dish will be watery. In that case you can skip the first steaming.
Is this side dish vegan?
Yes, if you use oil instead of lard. A squeeze of lime makes it even livelier.
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