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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 Texas A & M Ingredients:
1 quart purslane, including tender stems |
1/2 cup monterey jack cheese, shredded |
Directions:
1. Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil.
2. Gently boil for about two minutes or until tender.
3. Drain the water and chop the purslane into smaller pieces.
4. Return the purslane to the frying pan and shred the jack cheese over it.
5. Keep the purslane in the pan just until the cheese melts, taking care not to over-melt the cheese.
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