Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Quelites
Posted by darlene at recipegoldmine.com 1/14/2002 5:43 pm
Serve this Mexican-style side dish with chicken or pork. You can make this recipe lighter by substituting 1 tablespoon of oil for the bacon.
Serves 4
3 slices bacon, diced
1/4 cup onion, diced
1 pound spinach, fresh
1 teaspoon crushed red pepper flakes
1 cup pinto beans, cooked (canned)
Wash and remove the large stems from the spinach. Steam for 10 minutes. Allow to cool. Chop into small pieces. Set aside. Brown the bacon in a large skillet. Add the onion and cook until soft. Stir in the cooked spinach. Add the remaining ingredients and simmer for 5 minutes. Serve warm.
Quelites
2 pounds leafy greens, such as spinach,
kale, etc., tough stems removed
3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced or pressed
1 poblano or 2 jalapeño chiles, stemmed
and finely chopped
12 black olives, coarsely chopped
1/3 cup capers, drained
Salt, to taste
Cut the greens crosswise into 1/2-inch strips and rinse in plenty of cold water. Lift the greens out of the water, transfer to a colander, and set aside to drain.
Meanwhile, heat oil in a large non-reactive pot. Add onion, garlic and chile and sauté until the onion wilts, about 2 minutes.
Stir in the greens, olives and capers. Cover the pot and cook over medium heat until the greens are tender, 8 to 10 minutes.
Season with salt to taste. Serve immediately.
