Chicasquil (Tree Spinach) Casserole With Noodles (Or Chaya)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 30
    large leaves greens, chopped and boiled (Chicasquil, Chaya or other green leaf)
  • 1 12
    cups egg noodles boiled in the leaf water
  • 1
    lb ground meat, browned but not drained
  • 1
    large onion, chopped
  • 12
    ounces tomatoes, diced (canned tomato and chilies ok)
  • 2
    ounces green chilies, diced
  • 4
    ounces tomato sauce
  • garlic, minced to taste
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DIRECTIONS

  • Sautee onions and garlic, then add and brown meat. Set on warmer. Cut Chicasquil leaves into about 1" pieces or chop, discarding the stems and heavy veins, then boil *15* minutes, stirring frequently. Drain and reserve water.
  • Cook noodles in Chaya water and drain. Add tomato, chilies and Chaya leaves to onion/meat mixture - heat and simmer 10 minutes. Stir in egg noodles and simmer 3 minutes more. Serves 4.
  • NOTE: Please observe 15 minute boiling time. This allows all the Hydrocyanic Acid to be driven off as steam. A 1 minute cooking time, seen elsewhere in this blog, is insufficient to accomplish this - undercooked Chicasquil or Chaya may cause nausea and vomiting.
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