Purslane (Verdolagas) and Cilantro Soup - Tucson

Use tender, not tough purslane leaves. Purslane (verdolagas in Spanish) is a wild plant in the succulent family. It grows in Mexico and in the Southwest of the US.

• Ready In: 20 mins
• Serves: 4-5

Ingredients

• 3  cups chicken broth
• 1⁄2 small onion, sliced into thin rings
• 3 -4  stewed tomatoes, chopped
• 1  teaspoon cilantro, chopped
• 1  pinch  garlic salt
• 1  pinch salt
• 1  cup  cooked purslane, chopped

Directions

1. In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
2. Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
3. Simmer 5 minutes, covered.
4. Add the chopped, cooked purslane. Stir.
5. Serve at once.