Mexican cuisine · Vegetable Dishes

Braised Wild Greens

Wild herbs and leafy greens briefly braised with onion, serrano and tomato, sprinkled with queso fresco.

Ingredients · for 4 servings

• 1 kg mixed leafy greens (dandelion, chard, chicory)
• 400 g tomatoes
• 1 white onion
• 3 garlic cloves
• 2 serrano chilies
• 100 g queso fresco (or feta)
• 3 tbsp sunflower oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Sort through the leafy greens, remove tough stems, wash thoroughly in cold water and cut into rough strips; drain wet in a colander.
2. Cut the onion into thin strips, chop the garlic, slice the serrano chilies into rings and dice the tomatoes.
3. Heat the oil in a large pot and cook the onion, garlic and chili over medium heat for 4 min, until the onion is soft and slightly sweet.
4. Add the tomato cubes and reduce uncovered for 5–6 min, until a thick, glossy sauce forms.
5. Stir in the wet greens in batches, cover and let them wilt down for 6–8 min, turning once — only a little liquid should remain in the pot at the end.
6. Season generously with salt and pepper, sprinkle with crumbled queso fresco and serve with warm corn tortillas for wrapping.