Saturday, May 21, 2011

Nopalitos with Cilantro

Found in our produce box: Spineless nopales. Which seem on par with seedless watermelons, as culinary inventions go. Now if someone would only develop stingless nettles....

Ingredients
2-3 medium (6" or so) Luther Burbank Spineless nopales (cactus pads)
Small handful cilantro, chopped
Olive oil
Black pepper

Slice the bottom off each cactus pad, then cut crosswise into 1 inch sections. Turn 90 degrees and slice each section lengthwise (or what would have been lengthwise when the pad was whole).

Toss in a bowl with olive oil, cilantro, and a little freshly ground black pepper to taste.

Serve as a side salad or relish with tacos, or layer over rice and beans (here, we sauteed some chopped spring onion, Aleppo pepper, and green garlic, added a can of black beans, and simmered for 5-10 minutes before serving over red rice and sprinkling with a little pepper jack).

Serves 2-4.

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