It has been fun trying this new (to us) herb from Frog Song Organics, papalo, in various ways. It is also known as Bolivian Coriander and is said to taste like cilantro, so that is what we tried first.
I have been growing okra in the garden this year, so for brunch this Sunday I made a okra frittata and sprinkled papalo on top. Here is the recipe. It makes enough for four people.
- One dozen okra
- Four eggs
- Tablespoon of olive oil
- Salt and pepper to taste
- Chopped papalo leaves for garnish.
Heat a ten inch skillet, add olive oil. Slice the okra in rounds. Add to the skillet and sauté until bright green (2-5 minutes). Beat the eggs and add salt and pepper. Pour the eggs into the skillet and cook until browned on the bottom. Loosen the frittata from the skillet bottom. Place a large plate over the skillet and turn it over. Add more oil to the skillet if necessary, then slide the frittata back into the skillet and brown the other side. Repeat the plate trick with a clean plate, sprinkle with papalo and serve warm.