I'm thinking something with greens in it perhaps. I have a favorite way of preparing Swiss Chard (http://www.epicurious.com...) also with Kalamatas but I wonder if that would be too dry in a tamale.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.