Chipilín
Scientific Name: Crotalaria longirostrata
Country of Origin: Central America

Chipilin is popular in the cuisines of El Salvador and southern Mexico, where it is most frequently used in tamales and soups. Although chipilin is prepared like an herb, it is technically a legume, and is thus much higher in protein than similar leafy greens. Chipilin leaves must be cooked in order to be safe to eat.

Recipe
Chipilin Tamales