Sencillas -- Purslane Saute

Submitted by mollypaul

"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. It is a vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries. It is similar in taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Serve with Recipe #67923 or Recipe #279702 for a zingy kick."

 

• Ready In: 30mins
• Ingredients: 5
• Serves: 4

ingredients

• 2 lbs purslane, very well cleaned and drained
• 1⁄4 cup olive oil
• 1 small onion, peeled and diced
• 2 garlic cloves, peeled and minced
• salt & pepper

directions

1. Cut cleaned purslane into pieces about 1" long.
2. In a large frying pan, add oil; heat to medium high.
3. Sauté onion until translucent, add garlic and continue 30 seconds more.
4. Add the greens and sauté about ten minutes, or until tender.
5. Lower heat and allow any accumulated liquid to evaporate.
6. Salt & pepper to taste.