Maricel Presilla, Latin American culinary historian, calls this dish ensalada de bledo blanco, explaining that so-called “sweated salads” were popular in Cuba around 1900. Although it is lightly cooked and fresh in color and taste, its texture is more stewy than salad in contemporary terms; but, as in salad, only the leaves are used. Serve with grilled steak or chops, or with a toss of rice, beans, a
