Ingredients
- 3 tablespoons oil (vegetable oil)
- 1 small yellow onion (minced)
- 2 medium garlic cloves (minced)
- Jalapeno pepper (1/2 pepper, seeded and minced)
- 1 1/2 teaspoons ground cumin
- 9 ounces tomatoes (2 large plum tomatoes, seeded and chopped)
- Tender greens (2 pounds, spinach or beet greens, or Swiss chard, cleaned and stemmed, water left clinging to leaves)
- 2 tablespoons minced fresh cilantro leaves
- Salt
- Ground black pepper
- Lime wedges (optional)
How to Make
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Step 1: Heat oil in a large saute pan or Dutch oven.
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Step 2: Add onion and saute over medium-high heat until partially softened, about 1 minute.
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Step 3: Add garlic, jalapeno and cumin and cook until liquid evaporates, about 2 minutes more.
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Step 4: Add tomatoes and cook until their juices release, about 1 minute.
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Step 5: Add wet greens, cover and cook, stirring occasionally, until completely wilted but still bright green, 3 - 5 minutes.
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Step 6: Uncover and cook until most of the liquid evaporates, about 2 minutes longer.
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Step 7: Add cilantro, salt and pepper to taste.
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Step 8: Serve immediately with lime wedges, if desired.
We hope you enjoy this recipe!
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