Recipe for cooking quelites

Recipes from the Southwest US :: Southwestern Vegetable Side Dishes

2 lbs. leafy greens, such as spinach,
    kale, etc., tough stems removed
3 Tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, minced or pressed
1 poblano or 2 jalapeño chiles, stemmed
    and finely chopped
12 black olives, coarsely chopped
1/3 c. capers, drained
Salt, to taste

Cut the greens crosswise into 1/2-in. strips and rinse in plenty of cold water. Lift the greens out of the water, transfer to a colander, and set aside to drain.

Meanwhile, heat oil in a large non-reactive pot. Add onion, garlic and chile and sauté until the onion wilts, about 2 mins.

Stir in the greens, olives and capers. Cover the pot and cook over med. heat until the greens are tender, 8 to 10 mins.

Season with salt to taste. Serve immediately.