"One of my Grandma Cantu's favorite dishes is called quelites, a wild, tiny-leafed green that's harvested along creek and ditch beds. I still remember her collecting it into her apron on early morning walks. Now, we prepare this dish using spinach - much more readily available." -TM
3 large eggs
1 teaspoon vegetable oil, divided
1 cup chopped onion, divided
1 teaspoon crushed red pepper, divided
5 (6-ounce) packages fresh baby spinach, divided
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place eggs in a large saucepan. Cover with water to 1 inch above eggs, and bring just to a boil. Remove from heat. Cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Remove shells. Cut 2 eggs in half lengthwise, and remove and discard the yolks. Coarsely chop egg whites and remaining egg.
Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add 1/2 cup onion, and sauté 5 minutes or until browned. Add 1/2 teaspoon red pepper; sauté 30 seconds. Add half of spinach; sauté 3 minutes or until wilted. Remove from pan. Repeat procedure with the remaining oil, onion, red pepper, and spinach. Place the spinach mixture in a colander, and drain well. Return spinach mixture to pan; stir in salt and black pepper. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring constantly. Sprinkle with the chopped egg.