By Melissa Pette

My town's market weekends are my favorite. If you want to learn more about the Tico's food, visiting your local farmers market is an excellent idea.

In addition to vegetables and fruits, there is a variety of food available at my fair, including all kinds of cheese, empanadas, coffee and handmade tortillas, among many others. It was my chance to try something new and I had a chicasquil with meat and let me tell you it tasted so good.

The chicasquil (spinach tree) is a leafy green vegetable that is native to Costa Rica. It is often compared to spinach due to its similar taste and appearance, but it's actually a different plant.

Its' leaves are the edible part of the plant and are used in various culinary applications, much like spinach or other leafy greens. Spinach trees can be cooked and used in a variety of dishes, including soups, stews, omelets, and side dishes.

Time to cook something new. So, let's go to the kitchen!

A chicasquil dish is often made with pork, chicken, or beef, and it's a flavorful and nutritious option in Costa Rican cuisine. 

Ingredients:

• Spinach tree leaves, washed and chopped.

• Meat of your choice (pork, chicken, or beef) cut into small pieces. I prefer ground meat.

• 2 cooked potatoes, cut into chunks.

• 2 cooked carrots, cut into chunk
  

• Onion, finely chopped.

• Garlic, minced.

• Tomatoes, diced.

• Red sweet peppers, diced.

• Cooking oil.

• Salt and pepper to taste.

• Spices and herbs like cumin, oregano, or chili powder.

• Chicken or vegetable broth.

• Lime wedges for garnish.

First, heat some cooking oil in a large skillet or pan over medium-high heat.

Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.

Add the diced meat to the pan and cook until it browns and is cooked through.

Add the spices and herbs to the meat for flavor at this stage.

Add the tomatoes, potatoes, carrots and peppers to the pan and cook for a few minutes until they start to soften.

Add a bit of chicken or vegetable broth to the pan to create a sauce for the dish. Simmer for a few minutes.

Add the chopped chicasquil leaves to the pan and cook until they wilt and become tender. This may take about 5-7 minutes.

Season the dish with salt and pepper to taste.

Serve hot and garnished with lime wedges for a burst of fresh citrus flavor.

This dish combines the richness of the meat with the earthy flavors of the chicasquil leaves and the brightness of the lime garnish. Feel free to adjust the seasonings and ingredients to suit your taste preferences.

Have a Pura Vida weekend!

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Find more tasty step-by-step Costa Rican food recipes on the AM Costa Rica Food & Good Eating page. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com.