2 pounds leafy greens, such as spinach, kale, etc., tough stems removed
3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced or pressed
1 poblano or 2 jalapeno chiles, stemmed and finely chopped
12 black olives, coarsely chopped
1/3 cup capers, drained
Salt, to taste
Cut the greens crosswise into 1/2-inch strips and rinse in plenty of cold water. Lift the greens out of the water, transfer to a colander, and set aside to drain.
Meanwhile, heat oil in a large non-reactive pot. Add onion, garlic and chile and sauté until the onion wilts, about 2 minutes.
Stir in the greens, olives and capers. Cover the pot and cook over medium heat until the greens are tender, 8 to 10 minutes.
Season with salt to taste.
Southwestern Vegetable Recipes
Mexican Vegetable Recipes
Southwestern Recipes Index