This was a spur-of-the-moment dish when I realised I needed a
vegetable side dish for dinner, and these were the only vegetables
I had in the house. It turned out surprisingly well.
1 Tbs. olive oil
1 chayote
1 small red onion
10 tomatillos
1 tsp. dried cilantro
freshly ground salt and pepper
Heat olive oil in a frying pan over medium heat.
Peel and seed the chayote, then slice it thinly.
Fry over medium heat for 3 minutes, then reduce heat to medium-low
and cook for 5 more minutes.
Peel onion and slice thinly. Add to pan and
cook for 5 minutes over medium-low heat.
Remove the husks from the tomatillos and quarter.
Add to the pan with cilantro and liberally season with salt
and pepper. Cook over medium-low for five more minutes, until
tomatillos are soft.
Not everyone likes the tartness of tomatillos. Cherry tomatoes
can be substituted for the faint-of-heart.