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.
- 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.
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?