| 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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