Quelites

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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 jalapeno 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

saute 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.

 

 

 

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