Inspired by Chiles Rellenos de Quelites in Savoring Mexico (Williams-Sonoma) by Marilyn Tausand. <br /> <br />Use whatever hearty greens you like best and mix 'em up: chard, spinach, mustard greens, or look for the greens that the original recipe included. Called "quelites" in Mexico, these "wild greens" vary according to the region, but what I was most familiar with is what in English is called red root spinach/ amaranth/pigweed. You can find it wild, or sometimes in Chinese markets. <br />http://tastetheseasons.wordpress.com/2007/07/24/amaranth-greens-redroot-pigweed/

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