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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
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Quick Quelites

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2

Make a traditional New Mexican side dish using quelites, which is similar to spinach but has a more herbaceous, rich flavor. Quelites (pronounced kay-lee-tays) include over 500 types of wild, tender greens in Mexico. In New Mexico, most people associate quelites with lambs quarters (used in this recipe) or pursulae (a.k.a vergolagas).

Ingredients

  • 2 tablespoon of fat (bacon grease, olive oil, or lard)
  • 1 chopped onion
  • 2 garlic cloves, minced
  • 2 cups quelites (chopped leaves and tender stems)
  • 1 tablespoon of chile seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup cooked pinto beans, whole
  • 1/4 cup tomatoes (canned or fresh)
  1. Heat fat over medium low heat, add onions and garlic until translucent and fragrant.
  2. Add the chopped greens, chile seeds, salt, black, pepper, beans, and tomatoes. Cook until greens are wilted, and beans are warmed through.
  3. Serve and enjoy!

Recipe adapted from Historic Cookery by Fabiola Cabeza de Baca Gilbert. Adaptation and photos by Alison Penn.

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