Vegoladas: Wild Greens
- 1 to 2 pounds vegoladas, fresh and well rinsed
- 1 tablespoon lard or oil
- 1/2 yellow onion, diced
- 2 dried hot red chile peppers, whole
- 2 to 3 cloves garlic, diced
- 1/4 cup canned or fresh tomato, chopped
Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.
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Recipe courtesy of Laura Holmes