Name: Wilted Spinach (Espinacas)
Yield: 4 servings
Cuisine: Mexican
Ingredients: Salt to taste; 1 garlic clove, minced; 3 scallions, white and some of green part, finely chopped; 1 package (10 ounces) fresh spinach or same amount loose, well rinsed and woody stems trimmed; 2 to 3 tablespoons bacon grease or vegetable oil; 1 medium-size ripe, red tomato, chopped; 2 tablespoons chopped fresh cilantro leaves (1 to 2 large sprigs); 1 fresh jalapeño chile, or to taste, top removed, seeded if desired, and finely chopped

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This dish always brings back memories of the wild greens that we gathered to cook on the ranch. We called them quelites, a name applied in Mexico to various sorts of leafy green plants. Our quelites always grew around water holes and were a little like young dandelion greens, a little like kale, but not really like either. This was one of our favorite ways of preparing them. Nowadays I often use oil for the sautéing, but on the ranch we always used bacon grease.

Mother

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Ingredients

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