Ingredients (use vegan versions):
- 3 ears of corn, cooked in the oven until just tender and then cut off the cob
- 2-3 california green chilies, seeded, veined, and thinly sliced into 1 1/2 to 2 inch long
- strips
- 2 jalapenos, seeded, veined and thinly sliced
- 3-4 heads of spinach (red chard works too), thoroughly washed and just wilted (a quick
- steaming retains the most nutrients)
- 4-6 large cloves of garlic minced
- 3 medium tomatoes roughly chopped
- 4 medium red potatoes chopped into small 1/2 inch cubes
- 1 onion chopped
- olive oil
- oregano
- cumin
- coriander
- salt to taste
Directions:
Note: This recipe is very flexible and
I’m kind of just guessing on the
amounts, I usually measure everything by
eye so follow your intuition and you
should be fine. Chilies are used more as
a vegetable than a spice in this but
still the result shouldn't be very hot. If you're still intimidated you can cut
down on the chilies and for those who
like spicy you can go without veining
some of them.
1. Puree the spinach in a blender with
some water until smooth but with some
texture.
2. In a deep, wide pan or wok under
medium heat pour some olive oil and
begin to fry the onions and garlic for
about a minute.
3. Add the potatoes and fry until the
onions and the potatoes are golden
brown. Add more olive oil throughout if
needed.
4. Add the chilies and the corn and fry
until the chilies are cooked.
5. Add the tomatoes and the spices. I
like a lot of spice so I usually use at
least 2 teaspoon of cumin, 1 tablespoon of oregano
and 1 teaspoon ground coriander (I think).
6. Fry until the tomatoes are beginning
to disintegrate then add spinach and
cover, reducing heat, and let simmer for
5 to 20 minutes.
7. Serve over rice with black beans, use
as an enchilada filing or wrap it with
beans in a tortilla. This dish could
even accompany Indian curries or subjis.
Serves:
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