Q: I received a a mystery ingredient in my CSA this week. The CSA folks call it "chipile" and say it a Mexican herb that is good in rice or chicken. I tried a search for some recipes involving this herb, and couldn't find anything by this name. What is this herb, and how can I best use it?
Vegetarian recipes would be much appreciated!
Sent by Jen
Editor: Jen, it looks like you have a bunch of chipilín, a legume native to Southern Mexico and Central America cultivated for its leaves, which taste like watercress mixed with spinach. Here's a little more info about the plant and how to use it:
→ Ingredient Spotlight: Chipilín
→ Grow your own chipilín for tamales, pupusas at the Los Angeles Times
Readers, do you have any recipes or ideas for cooking with chipilín?
Related: Recipe: Salvadoran Pupusas con Curtido (Masa Cakes with Cabbage Slaw)
(Image: Jen via The Kitchn submission form)