I have now cook them in a few different ways. They end up sort of like a milder version of spinach once they are cooked. No matter how they are prepared, they must have the woody bottom stems removed and then be simmered for ten minutes in a sauce pan of water. The following recipe is my favorite way to prepare them:
Ingredients:
Bunch of verdolagas
3 tomatillos
White onion
2 cloves garlic
Serrano pepper seeds and stem removed
Juice of a lime
Olive oil
Cotija cheese (or any fresh crumbly cheese like feta)
Prepare the verdolagas by cutting off any woody stems and boiling them for ten minutes in a sauce pan of water
In your food processor purée the tomatillos, white onion, garlic, serrano pepper, and lime juice. Add a bit of water if it is real thick.
Heat a skillet to med/high heat with olive oil. Add in the purée and simmer for a few minutes. Then add in the cooked verdolagas. Since the verdolagas will be wet from the water they were boiled in, I sautéed everything until the water has evaporated. I then add salt, pepper, and the cheese.
This is great on it it's own with a side of toast. Or even is very good wrapped in a tortilla. To take the recipe a little further, this dish can be used as a base for a quiche or scrambled eggs.
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