Germillas

Germillas is a traditional dish originating from the regions of Puebla and Oaxaca, Mexico. It consists of a mixture of various types of leafy greens, typically including spinach, chard, and other wild or cultivated greens.

The name "germillas" is derived from the Nahuatl language, in which the term refers to the act of simmering or boiling greens. In the regions where this dish is traditionally made, the preparation involves boiling or steaming the greens with a small amount of water and common seasonings, resulting in a hearty and nourishing meal.

One of the key characteristics of germillas is the variety of ingredients it allows, with cooks often combining different types of greens according to availability and personal preference. Some common additives to the dish include onions, garlic, and chilies, although the specific seasonings used can differ significantly depending on the cook's region and family traditions.

Germillas is often served as a simple, unpretentious meal, made with minimal preparation and in large quantities to feed families or communities. As a result, it is a common staple in many rural areas of eastern Mexico, where it is highly valued for its nutritional content and low cost of production. The dish is also gaining popularity in urban areas, particularly among health-conscious individuals interested in exploring traditional Mexican cuisine.