Three Recipes for Verdolagas
- 2 Pounds Greens
- 1/4 Cup Olive Oil
- 1 Small Diced Onion
- 2 Cloves Garlic
- Salt & Pepper
Wash the greens well, then drain and pat dry. Cut into pieces about 1" long. In a large frying pan, add oil to medium high. Sauté until translucent, add garlic and continue 30 seconds more. Add the greens and sauté about ten minutes, or until tender. Lower heat and allow any accumulated liquid to evaporate. Salt & pepper to taste.
in Green Sauce
- All ingredients from verdolagas sencillas
- 1 1/2 cups cooked green sauce.
Prepare as in verdolagas sencillas, adding the warmed green sauce after greens are tender. Heat through.
1/2 pound tomatillos -- husks removed
1 large red tomato -- quartered
2 cups chicken broth
2 anaheim chili pepper or poblano -- stem & seeds removed
1 small hot pepper -- seeded
1 yellow bell pepper -- stems & seeds remove
2 Tablespoons olive oil
2 cloves garlic -- crushed
1 small onion -- diced
1/2 cup cilantro leaves
Combine first six ingredients in a saucepan and simmer for ten minutes after it comes to a boil. Saute` garlic and onion in olive oil until onion is translucent. In two batches, puree` the broth with vegetables in a blender and add to the olive oil, galric and onion. Simmer 5 minutes. Salt to taste.
En Salsa Chipotle
- All ingredients from Veredolagas Sencillas
- 1/2 pound salt pork, finely diced
- 2 chile chipotle peppers, diced
Wash greens as above. Saute salt pork in the oil, along with onions. Proceed as above, adding in the chipotle peppers with the greens.