With a guisado, there aren’t really any rules, but Mexican cooks tend to not go overboard on the onion. You just want the perfume of onion flavor — you don’t want onion por todas partes. And of course it helps to use the freshest vegetables you can find.
2 pounds quelites, or any other green of your choice, washed and thick stems removed
1/2 to 3/4 small onion, chopped
1 clove garlic, peeled and minced
1/2 to 1 jalapeño or serrano chile, seeded and minced (optional)
3 to 4 ripe tomatoes, chopped
Chicken or vegetable broth, or water
Heat a small amount of oil in a skillet over medium-high heat. Add the onion and cook until translucent. (In Spanish, this is called “acitronar.”) Then add the garlic and chiles and cook until aromatic, usually just a few seconds. Add the tomatoes and cook, lowering the flame a little so they don’t dry out too quickly. When tomatoes have softened, add the greens and about 1/2 cup of liquid. Bring to a boil and add salt to taste. The amount of liquid is really to taste here, too — you can make it as soupy or as thick as you like.
Simmer the mixture gently, covered, until the greens are tender and the flavors have mixed together. Serve with warm tortillas, rice, quinoa, or grain of your choice.
Please click here for an article about quelites and how to incorporate them. They're simply a green, treat them any way you would treat spinach or kale!