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Fall Quelites ~ Farmers Market Greens Supreme

October 28, 2010

Country Boy Farmers Market
Colorado Springs
October 2010
Karen Rivera

Autumn at the Farmer’s Markets brings out all sorts of wild and bitter greens, including kale, curly endive and mustard greens. Authentic quelites are made with wild greens, usually lamb’s quarter, but I’m such a fan of kale that I rarely track down anything more exotic. Spinach will give you a milder dish if you are looking for something lighter. If you can find rainbow kale at your local farmer’s market, quelites can be a colorful centerpiece for your fall menu.

Yield: 4-6 servings

Cooking Time: Approximately 15 minutes

1 1/2 pounds fresh kale or spinach*
1/4 teaspoon crushed chile pequin
1 tablespoon oil (I use grapeseed but vegetable oil is fine)
3 tablespoons chopped onion
1 tsp salt
2 slices of bacon, finely diced
1 clove garlic, finely minced
2 cups cooked pinto beans

1. Wash spinach and remove stem ends.

2.Place spinach and 3 TBL water in a medium-sized saucepan and steam for 10 minutes at medium heat.

3. Drain and chop spinach. Set aside.

4. Sauté onion, garlic and bacon in a medium-sized saucepan at medium heat.

5. Add spinach and remaining ingredients to onion, bacon and cook for an additional 5 minutes.

6. Mix cooked whole beans with quelites, sprinkle with crushed red chile pequin.

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