Verdolaga Con Queso
Ready In: 20 mins
Serves: 2
Ingredients
- 1 quart purslane, including tender stems
- 1⁄2 cup monterey jack cheese, shredded
Directions
- Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil.
- Gently boil for about two minutes or until tender.
- Drain the water and chop the purslane into smaller pieces.
- Return the purslane to the frying pan and shred the jack cheese over it.
- Keep the purslane in the pan just until the cheese melts, taking care not to over-melt the cheese.
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