Wild Greens Broth
Pre-Hispanic broth of wild quelites greens with epazote
About this recipe
Light, aromatic vegetable broth from central-southern Mexico, made with wild quelites greens, mint and epazote. A humble recipe with rich pre-Hispanic tradition.
History & Origin
Quelites are edible wild plants that Mexico's indigenous peoples gathered and cooked from pre-Hispanic times. This broth is one of the oldest dishes in Mexican gastronomy.
Estimated cost
£5.50
Total cost
£1.38
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
80
Calories
3g
Protein
10g
Carbohydrates
4g
Fat
2g
Fibre
200mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean and thoroughly wash the quelites (quintonil, purslane or whatever mix is available). Discard any tough stalks.
- 2
In a pot, fry the onion and garlic in oil. Add 1.5 litres of water and bring to the boil.
- 3
Add the cleaned quelites, epazote and mint. Season with salt and cook over medium heat for 15 minutes.
- 4
Taste and adjust salt. Serve the broth hot with corn tortillas. Add chile de árbol for those who like heat.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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