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Introduction
The purple maguey plant, also known as Agave salmiana, is more than just a visually striking succulent — it's a nutritional powerhouse with deep roots in traditional medicine and cuisine. Revered in Mesoamerican cultures, this vibrant plant offers a variety of health benefits, from aiding digestion to supporting immune health. Today, we’re not just exploring its healing potential but also showing you how to prepare it in a delicious, simple dish that honors its heritage.
Ingredients:
1 cup tender purple maguey leaves (washed and chopped)
1 tablespoon olive oil
2 cloves garlic (minced)
1 small onion (chopped)
1 medium tomato (diced)
½ teaspoon sea salt
¼ teaspoon ground black pepper
Juice of 1 lime
Optional: ½ teaspoon chili flakes for spice
Directions:
Prep the Maguey: If your maguey leaves are fresh, make sure they are tender. Boil them in lightly salted water for 15–20 minutes until soft, then drain and set aside.
Sauté Aromatics: In a pan, heat the olive oil over medium heat. Add garlic and onions, cooking until fragrant and translucent.
Add Tomato and Maguey: Stir in the diced tomato and cook until slightly softened. Then, add the chopped maguey leaves.
Season: Sprinkle in salt, pepper, and chili flakes (if using). Let the mixture cook for 5–7 more minutes, allowing the flavors to blend.
Finish: Squeeze fresh lime juice over the top before removing from heat.
Serving and Storage Tips:
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