Start the day strong with a spicy skillet breakfast that’s packed full of fresh veggies and vibrant Southwest flavors. Sautéed cactus (aka nopales) blends in seamlessly with the onions and peppers, which dot this dish with bursts of natural sweetness to balance out the hearty potatoes. A handful of fiber-rich kale rounds out this wholesome dish with leafy greens that soak up the garlicky, smoky spices like a tasty sponge. You can dial the heat up or down by controlling how much fresh jalapeño you use; be sure to remove the seeds and ribs if you like things less mild. Serve with whole grain toast to round out the meal.
How to Prep and De-Spine Nopales
You can often find de-spined nopales in Mexican grocery stores. But if you need to clean the paddles yourself, here’s how to do it safely:
- Lay one nopal flat on a cutting board. Use a clean kitchen towel to protect your hands from the thorny spines as you hold the paddle steady.
- Lay a sharp knife flat against the nopal’s surface, and sweep it across the paddle to slice away the spines. (You can also use a vegetable peeler.) Next, run the knife around the perimeter of the nopal to trim away the outer edge of skin.
- Wipe the paddles with a paper towel to remove any slime, aka baba. (Wait to rinse until just before using, as water activates the release of baba.)
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