1 jalapeno (thinly sliced (remove seeds to make it milder))
1 cup cherry tomatoes (halved)
1 pound kale (stems removed and leaves cut into strips or 10 ounces baby greens such as baby kale, Swiss chard and spinach)
Sea salt and freshly ground black pepper to taste
1 Tablespoon fresh lemon juice
Steps
In a large sauté pan, heat the oil over medium heat. Add the onion and jalapeno and cook until onion is tender and translucent, about 3 minutes.
Add tomatoes and cook for another 2 minutes, or until tomatoes just start to lose their shape.
Add the greens and a sprinkle of sea salt and black pepper. Cook, stirring frequently, until greens are wilted and just tender. Sturdier greens will take longer than baby greens.
Pour lemon juice on top and taste for seasoning. Serve immediately.
Reviews
Sheryl Ellis on 2021-07-31 (5 stars): I served this, as written, with zucchini boats (Mexican flavor added) with Mexican rice and everyone raved! It definitely adds nutrition and lightens up an otherwise heavy recipe! My grown daughter even asked for the recipe. Thank you!
Chris Hughes on 2020-05-31 (5 stars): Thanks for this! We have a local Mexican restaurant that does pretty amazing spinach burritos, so I used this recipe as a starting point to make a burrito filling. It was pretty awesome!
https://cmhmdrecipes.blogspot.com/2020/05/mexican-spinach-great-for-veggie.html
Meri Schroeder on 2020-05-02 (5 stars): OMGosh Pamela this was sooo good and super easy to make. We served with grilled scallops and mashed red potatoes. We both said we could just eat an entire bowl of the greens. I used spinach as I wasn't able to find Kale during this pandemic. Yum with a capital Y.
Tanzeela on 2020-04-20 (5 stars): I now regularly make this with spinach! It's so simple and so good. Thank you so much!
Elizabeth on 2019-07-27 (5 stars): I am trying to find a Mexican green veg that consisus of leafs
