Prep 10 mins
Cook 10 mins
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Forks, Fingers and Chopsticks.
- 3 eggs, beaten
- 2 tablespoons olive oil
- 1⁄2 onion, peeled and diced
- 2 cups purslane (large stems removed, 1 1/2-inch inch pieces)
- 1⁄2 large tomatoes, diced
- 1 jalapenos or 1 serrano peppers or 1 green chili pepper, roasted, seeded and diced
- 1 -2 garlic clove, peeled and minced
- salt and pepper, to taste
- corn tortilla, hot
- queso fresco
- salsa (optional)
- Beat eggs with whisk or fork; season with salt and pepper and set to the side.
- Heat large skillet on medium-high heat; add oil.
- Sauté onion for 1 to 2 minutes until it starts to become translucent.
- Add purslane; stir to cook for another 2 minutes.
- Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
- Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
- Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
- Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
It took some digging but I managed to find three purslane leaves in a bag of mixed greens, Molly! What a fabulous meal we had. First, I arranged a variety of veggies on a platter for a build-your-own-taco set up: diced heirloom toms including cherry toms, green and red cabbage, feta for queso fresco, cucumbers, minced jalapeno, raw red onion and pickled red onion, cilantro, and greens including baby spinach and arugula. Japanese White Sauce-Sakura Sauce replaced plain sour cream. Lightly fried corn tortillas and for the eggs whisked in about one quarter cup of laban/yogurt cheese to make them extra fluffy. The eggs were lightly cooked in a small amount of olive oil and butter. Served with our sides: Carrot & Caraway Slaw and a pot of black beans. Yum! Will make again soon and your recipe has been added to my menu rotation.