Name: Quelites (Mexican Greens)
Ingredients: 3 tb Bacon drippings or lard; 1/2 Onion; chopped; 2 Cloves garlic; minced; 3 lb Fresh spinach; rinsed well, stemmed; 1 ts Salt; or to taste; 1 pt Cherry tomatoes; 1 ts Caribe (crushed N. New Mexico hot red chile)

There is a battle presently raging right now in your heart. “For the flesh sets its desire against the Spirit, and the Spirit against the flesh; for these are in opposition to one another” (Gal. 5:17). It is a battle Scripture says, between the personal Spirit and a personified flesh within you. It is not a head-on collision, but two opposing forces seeking to pull us in two opposite directions, one to righteousness and one to unrighteousness. This is the bottom line as to why some Christians honor God and others do not. It is the difference between living in the Spirit and living in the flesh.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Vegetable	12	Servings

INGREDIENTS

3	tb	Bacon drippings or lard
1/2		Onion; chopped
2		Cloves garlic; minced
3	lb	Fresh spinach; rinsed well, stemmed
1	ts	Salt; or to taste
1	pt	Cherry tomatoes
1	ts	Caribe (crushed N. New Mexico hot red chile)

INSTRUCTIONS

Quelites is traditionally made with wild greens but spinach or Swiss chard
is more readily available. Any greens will do, just stem the leaves and
follow instructions below. Heat fat in a large skillet. Add onion & garlic;
stir-fry about 5 minutes until light golden. Add spinach & stir-fry just
until limp. Remove spinach from skillet with a slotted spoon; keep warm.
Add tomatoes to skillet & cook until skins begin to burst. Return spinach
to skillet; mix with tomatoes & stir in caribe. Adjust seasonings & serve
immediately. Makes 12 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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