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)
How To Cook Fluffy, Tasty Quinoa
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
Before & After: Emily Henderson Transforms a Senior's Studio Space
Monica & Austin's Charming Bungalow
From what I can tell they look like fenugreek greens, better known as methi leaves in India. We stir fry the greens with potato (alu methi) or cook them with dal. They have a slightly bitter taste but not overwhelming. Hope that helps.
Looks like chipilín to me, too. Heat brings out the taste, although you can eat it raw. I like it chopped into scrambled eggs.
I've never heard of this herb, and my curiosity is piqued! Per the suggestion of CHINADOLL, search for "chipilin" instead. I got some hits, particularly tamales with chipilin. Here's a vegetarian version: http://soupandbread.org/?p=71.
Have fun!
Chipilin! No wonder my search didn't have any hits. Thanks for the answers!
@moreneta it's definitely not fenugreek - it's chipilin based upon picture comparison & taste description.
Thank you all for your suggestions. It's a shame my entire bunch wilted within a day of bringing it home, though. :(
Give the stems a trim & pop in a cup of water to revive them. They'll be fine.
My family uses it as an herb with chicken. We also make what is called Pupusas (small stuffed corn tortillas) that are made with cheese and this herb. Delicious! Very popular herb in El Salvador-which is where my family is from!
Sandra T
GlowingNutrition
Hi,
This is an herb called cepillin, not chipilin. It is commonly used in dishes in Southern Mexico. Most Mexican markets should have it,