3 ears of corn, cooked in the oven until just tender and then cut off the cob
2-3 california green chilies, seeded, veined, and thinly sliced into 1 1/2 to 2 inch long
2 jalapenos, seeded, veined and thinly sliced
3-4 heads of spinach (red chard works too), thoroughly washe'd and just wilted (a quick
steaming retains the most nutrients)
4-6 large cloves of garlic minced
3 medium tomatoes roughly chopped
4 medium red potatoes chopped into small 1/2 inch cubes
1 onion chopped
salt to taste
Note: This recipe is very flexible and I’m kind of just guessing on the amounts, I usually measure everything by eye so follow your intuition and you should be fine. Chilies are used more as a vegetable than a spice in this but still the result shouldn't be very hot. If you're still intimidated you can cut down on the chilies and for those who like spicy you can go without veining some of them.
1. Puree the spinach in a blender with some water until smooth but with some texture.
2. In a deep, wide pan or wok under medium heat pour some olive oil and begin to fry the onions and garlic for about a minute.
3. Add the potatoes and fry until the onions and the potatoes are golden brown. Add more olive oil throughout if needed.
4. Add the chilies and the corn and fry until the chilies are cooked.
5. Add the tomatoes and the spices. I like a lot of spice so I usually use at least 2 teaspoon of cumin, 1 tablespoon of oregano and 1 teaspoon ground coriander (I think).
6. Fry until the tomatoes are beginning to disintegrate then add spinach and cover, reducing heat, and let simmer for 5 to 20 minutes.
7. Serve over rice with black beans, use as an enchilada filing or wrap it with beans in a tortilla. This dish could even accompany Indian curries or subjis.