Cumin flavored Mexican huazontle with onions

Karen Hursh Graber

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino

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 oil
• 1 tablespoon butter
• 1 large red onion, cut into thin rings
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon apple cider vinegar
• salt 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.