Posts tagged Huazontle

Huazontle with onions and cumin
© Daniel Wheeler, 2010

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore.

Ingredients

1 pound huazontle bud clusters (the tops, with stems and leaves removed)1 tablespoon olive oil1 tablespoon butter1 large red onion, cut into thin rings2 cloves garlic, minced1 teaspoon ground cumin1 teaspoon apple cider vinegarsalt and pepper to taste

Cook the huazontle in boiling water until tender. Drain and reserve.

In a large skillet, heat the olive oil and butter, add the onion and sauté until just starting to become transparent. Remove ½ cup of the onion and set aside.

Add the garlic to the skillet, cook until just tender, add the cumin, vinegar, salt and pepper and continue cooking 1-2 minutes longer.

Add the cooked huazontle to the skillet, stirring gently to combine with other ingredients. Place it in a serving dish or plates and top with the reserved onion. Drizzle with additional melted butter if desired. Serves 4 as a side dish.

Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?