Chicasquil (Tree Spinach) Casserole With Noodles (Or Chaya)
- 30 large leaves greens, chopped and boiled (Chicasquil, Chaya or other green leaf)
- 1 1/2 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
- salt
- 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.
chicasquil, egg noodles, ground meat, onion, tomatoes, green chilies, tomato sauce, garlic, salt
Taken from www.food.com/recipe/chicasquil-tree-spinach-casserole-with-noodles-or-chaya-497652 (may not work)