Winter Squash with Greens
Calabaza con QuelitesAny greens can be used in this recipe, such as chopped beet tops or chard, but packaged baby spinach is so convenient that I usually choose spinach. In Mexico, there are a number of native greens (quelites) that are gathered locally in the regions where they grow, such as lamb's quarters, romeritos, and papalo—varieties that are generally not available here. Wild sorrel and verdolagas (purslane) are other examples that may be available here.Hominy, specially processed dried corn, is often used for a stew-type dish called pozole, but can be used in vegetable medleys as well. Canned hominy is precooked for easy use
Ingredients
Makes 4 to 6 servings
- 1 2-pound butternut squash
- 2 tablespoons olive oil
- 1 cup chopped white onion
- ¼ teaspoon crushed red pepper
- 1 15-ounce can white hominy, drained and rinsed
- 1 package fresh baby spinach
- ½ teaspoon salt or to taste
Instructions
- Using a large heavy knife, cut the squash in half, lengthwise.
- Scoop out the seeds.
- Peel off the skin, then cut the squash into 1⁄2-inch pieces.
- Heat the oil in a large wide saucepan over medium heat.
- Add the squash, onion, and crushed pepper.
- Cook, stirring until the squash is barely tender, 10 to 12 minutes.
- Add the hominy and cook 2 minutes.
- Add the spinach and cook, stirring, until the spinach is wilted, 4 to 5 minutes.
- Season with salt.
Notes & Wine Advice
Serve hot.