Chayote and Onions
2 medium white onions
3 tablespoons coconut and/or olive oil
1/2 teaspoon oregano (dried) (or use 2 tbsp fresh cilantro)
1/4 teaspoon salt
1/4 teaspoon pepper
Pare and seed the chayote. Cut lengthwise into 1/2-inch thick slices.
Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch
slices and separate into slivers.
Heat oil in a skillet over medium heat until foam subsides. Add onions and
oregano; sauté over medium-low heat until onions are golden (8-l0 minutes).
Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender
(approx. 8 minutes).
Add salt and pepper.