Recipe - Quelites (Mexican Greens)

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

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;
stirfry about 5 minutes until light golden. Add spinach & stirfry 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.