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Introduction:
When it comes to cooking with chiles, most people instantly think of the fiery fruits—whether fresh, dried, smoked, or ground. But in traditional cuisines across Asia and Latin America, the often-overlooked leaves of the chile plant are cherished for their delicate flavor and aromatic complexity. Tender, slightly earthy, and subtly peppery, chile leaves can transform simple dishes into something exceptional.
In this recipe, we’ll show you how to prepare a savory sauteed chile leaf dish—a comforting and nutrient-rich addition to your table. It's perfect as a side or as a vegetarian main served with rice or warm tortillas.
🛒 Ingredients:
2 cups fresh chile leaves, rinsed and stems removed
1 tablespoon cooking oil (olive oil or sesame oil work well)
2 cloves garlic, minced
1 small onion, thinly sliced
1 green chili (optional, sliced for extra heat)
Salt and pepper to taste
A splash of soy sauce or fish sauce (optional for umami boost)
½ cup vegetable or chicken broth (optional, for a softer sauté)
👩🍳 Directions:
Prepare the Leaves: Rinse chile leaves thoroughly and pat dry. Remove any tough stems.
Heat Oil: In a skillet over medium heat, warm the oil. Add sliced onion and sauté until translucent.
Add Garlic and Chili: Toss in the minced garlic and green chili. Sauté for 1 minute until fragrant.
Cook the Leaves: Add the chile leaves to the pan. Stir-fry gently for 3–5 minutes, until the leaves are wilted and tender.
Season: Add salt, pepper, and your choice of soy or fish sauce. If using broth, pour it in and simmer for another 2–3 minutes.
Serve Hot: Remove from heat and serve warm as a side dish or over steamed rice.
🍽️ Serving and Storage Tips:
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