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      RECIPE TITLE "Stir-Fried Greens with Chile and Annatto Oil (Verduras Salteadas con Achiote y Chiles)"
    recipe from Fiesta! A Celebration of Latin Hospitality Copyright © 1991 by Felipe Rojas-Lombar

    yields Serves 4 to 6 time--- difficultyeasy

    This is an excellent all-purpose side dish for almost any entree in this book. Use any green that strikes your fancy--collard greens, Swiss chard, mustard greens, spinach, or bok choy--or a combination.

      RECIPE INGREDIENTS

    1 dried red chile, such as arbol or japones
    3 tablespoons annatto oil
    7 cloves garlic, lightly smashed
    1 cup red bell pepper strips
    2 pounds greens (see headnote), tough stems removed, washed and dried
    Salt and freshly ground black pepper, to taste

      RECIPE METHOD

    1. Stem the chile and shake out the seeds. Using scissors, cut the chile into four pieces.

    2. In a wok or a 12-inch skillet, heat the oil over low heat. Add the garlic and chile and saut until the garlic is light golden, 2 to 3 minutes. With a slotted spoon, remove the garlic and chile to a bowl.

    3. Turn the heat up to high and add the red pepper. Cook, stirring, for 2 minutes. Add the greens and cook, tossing and stirring, until they just wilt; the time will depend on the greens you have chosen, anywhere from 3 to 6 minutes.

    4. Transfer the greens to a serving platter and garnish with the fried garlic and chile.




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