Sencillas (Simple)

•2 Pounds purslane
•1/4 Cup Oil
•1 Small Diced Onion
•2 Cloves Garlic
•Salt & Pepper

Wash the purslane well, then drain and pat dry. Cut into pieces about 1″ long. In a large frying pan, add oil to medium high. Sauté onion until translucent, add garlic and continue 30 seconds more. Add the greens and sauté about ten minutes, or until tender. Lower heat and allow any accumulated liquid to evaporate. Salt & pepper to taste.

in Green Sauce

•All ingredients from verdolagas sencillas
•1 1/2 cups cooked green sauce. (or more)

Prepare as in verdolagas sencillas, adding the warmed green sauce after greens are tender. Heat through.

Green Sauce

1/2 pound tomatillos — husks removed
2 cups chicken broth
2 anaheim chili pepper or poblano — stem & seeds removed
1 small hot pepper — seeded (Serrano es a good choice)
2 Tablespoons oil
2 cloves garlic — crushed
1 small onion — diced
1/2 cup chopped cilantro leaves

Combine first four ingredients in a saucepan and simmer for ten minutes after it comes to a boil. Saute garlic and onion in olive oil until onion is translucent. In two batches, puree the broth with vegetables in a blender and add to the oil, galric and onion. Simmer 5 minutes. Salt to taste.

En Salsa Chipotle

•All ingredients from Verdolagas Sencillas
•1/2 pound salt pork, finely diced
•2 chile chipotle peppers, (or less) diced

Prepare purslane as above. Saute salt pork in the oil, along with onions. Proceed as above, adding in the chipotle peppers with the greens.

Another recipe:

Verdolagas con Carne de Puerco. Purslane and Pork Stew

Ingredients

2 1/2 pounds pork spareribs, cut into 3″ pieces
4 cloves garlic, divided
1 white onion, chopped, divided
3 quarts water, divided
4 dried stemed arbol chiles (or less), can also use cleaned dried guajillos, or fresh Serranos (two up to four)
2 pounds husked tomatillos
2 pounds coarsely chopped purslane
chopped cilatro (from 1/2 to one cup to your liking)
oil
Salt

Cooking Instructions

Place pork, 2 cloves garlic and 1/2 of chopped onion and 2 1/2 quarts water into a pot; boil. Reduce heat and simmer until tender (about 2 hours). Strain broth, reserving pork and 6 cups of broth; discard garlic and onions.

Bring a pot of salted water to a boil. Add dried chilies and 2 pounds tomatillos; cook until soft (10 – 12 minutes).

Transfer tomatillos and chiles to a blender with remaining chopped onion, 2 cloves garlic, cilantro and 1/2 cup water. Puree and set aside. DO NOT DISCARD WATER!

Return water to a boil; add purslane; cook until soft (3-5 minutes). Drain.

Brown pork in 2 tablespoons oil in a pot over medium high heat (about 4-5 minutes). Reduce heat to medium and add tomatillo puree; cook until thickened slightly (about 8-10 minutes). Transer to pot with broth. Add cooked purslane and salt to taste. Simmer until pork is falling off the bone (about 30 minutes)

Serve 4 – 8

NOTE: You can use chicken broth to blend the vegetables and boil the purslane in salted water, if you don’t like the idea of the pork broth. Is all good.

Best regards everyone…

Also of note, not only is purslane nutritious for us, it is also good for the soil. The roots of purslane acts as runners, going on before other root systems, tilling and aerating the soil. It’s a particularly good companion to corn.