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Winter Squash with Greens |
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Serves: 4
Print this Recipe
(Calabaza con Quelites)
Category: Squash
Makes 4 to 6 servings
Any greens can be used in this recipe, such as chopped beet tops or chard, but packaged baby spinach is so convenient that I usually choose spinach. In Mexico, there are a number of native greens (quelites) that are gathered locally in the regions where they grow, such as lamb's quarters, romeritos, and papalo--varieties that are generally not available here. Wild sorrel and verdolagas (purslane) are other examples that may be available here.
Hominy, specially processed dried corn, is often used for a stew-type dish called pozole, but can be used in vegetable medleys as well. Canned hominy is precooked for easy use.
2 pounds butternut squash
2 tablespoons olive oil
1 cup chopped white onions
1/4 teaspoon crushed red pepper
1 (15-ounce) can white hominy, drained and rinsed
1 (6-ounce) package fresh baby spinach
1/2 teaspoon salt, or to taste
1. Using a large heavy knife, cut the squash in half, lengthwise. Scoop out the seeds. Peel off the skin, then cut the squash into 1/2-inch pieces.
2. Heat the oil in a large wide saucepan over medium heat. Add the squash, onion, and crushed pepper. Cook, stirring until the squash is barely tender, 10 to 12 minutes. Add the hominy and cook 2 minutes. Add the spinach and cook, stirring, until the spinach is wilted, 4 to 5 minutes. Season with salt. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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