Sencillas Purslane Saute Recipes
SENCILLAS -- PURSLANE SAUTE
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.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut cleaned purslane into pieces about 1" long.
- In a large frying pan, add oil; heat 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.
Nutrition Facts : Calories 128.6, Fat 13.5, SaturatedFat 1.9, Sodium 1.2, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.3
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.
Provided by Mme M
Categories Southwestern U.S.
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
- Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
- Simmer 5 minutes, covered.
- Add the chopped, cooked purslane. Stir.
- Serve at once.
Nutrition Facts : Calories 32.5, Fat 1, SaturatedFat 0.3, Sodium 611.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.9, Protein 3.7
CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP
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. Recipe courtesy of Bill Duncan.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size saucepan, heat the butter and olive oil.
- Add the scallions, garlic and chile and cook for 3 minutes.
- Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
- Remove from the heat, cool a bit and then puree in the blender.
- Return to the stove over a low heat and whisk in the cream.
- Heat thoroughly.
- Divide the cheese among 6 soup bowls and pour the hot soup over.
Nutrition Facts : Calories 208.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.2, Sodium 135.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 5.9
HUEVOS CON VERDOLAGAS -- SCRAMBLED EGGS WITH PURSLANE
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. Courtesy of the Chicago Examiner.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil on medium high heat in a medium-sized skillet.
- Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
- Add in eggs and stir gently to keep from sticking as with scrambled eggs.
- Continue cooking until egg curds are firm.
- Season with salt, to taste.
- Serve hot with a salsa of your choice and a side of warm corn tortillas.
PICKLED PURSLANE -- VERDOLAGA EN ESCABECHE
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
Provided by Molly53
Categories Greens
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Clean the purslane stems and leaves by rinsing with fresh water.
- Cut into 1" pieces and place in clean jars with lids.
- Add the spices and pour the vinegar over the purslane.
- Keep this in the refrigerator and wait at least two weeks before using.
- Serve as a side dish with omelets and sandwiches.
Nutrition Facts : Calories 216.7, Fat 0.1, Sodium 49.5, Carbohydrate 12.5, Fiber 0.4, Sugar 3.9, Protein 0.7
VERDOLAGA CON QUESO
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
Provided by Molly53
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 105.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 25.1, Sodium 151.4, Carbohydrate 0.2, Sugar 0.1, Protein 6.9
PURSLANE & EGG TACOS - TACOS DE VERDOLAGAS Y HUEVOS
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 Forks, Fingers and Chopsticks.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with whisk or fork; season with salt and pepper and set to the side.
- Heat large skillet on medium-high heat; add oil.
- Sauté onion for 1 to 2 minutes until it starts to become translucent.
- Add purslane; stir to cook for another 2 minutes.
- Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
- Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
- Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
- Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
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- Steamed Purslane. If this is your first time trying purslane, I suggest starting with an easy recipe like steamed purslane. It lets you get a sense of the taste, which is close to spinach and takes little to no effort to whip up.
- Tomato, Cucumber, and Purslane Salad. It doesn’t get any more garden-fresh than this salad. In Mexico, purslane is a common plant known as verdolaga. It’s used in an array of dishes, including this refreshing Mexican salad.
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- Sautéed Purslane. Need an easy veggie side dish full of nutrients? Purslane is where it’s at! Give it a quick sauté with garlic and a splash of soy sauce until the leaves and stems are fork-tender.
- Purslane Dip. Purslane is often compared to spinach and watercress. So you know what that means? You can use it as a substitute in all the best spinach appetizers!
- Pickled Purslane. Don’t let all that purslane you picked go to waste! Instead, eat what you can and pickle the rest. Pickling is such a fun way to preserve food, especially when using not-so-typical ingredients.
- Corn Salad with Purslane. All of these purslane recipes have me thinking about this refreshing Mexican salad. It’s rife with summer flavors like tomatoes, corn, and cucumber, and you’ll use just enough purslane to enhance the taste without drowning everything out.
- Pork Chops with Purslane. This is how you turn pork chops and purslane into a comforting homestyle Mexican dish. The juicy pork chops get doused in tomatillo sauce, then simmered with purslane.
- Purslane Pockets (Lebanese Bakleh) You can even turn purslane into an incredible Lebanese hand pie. Bakleh is Arabic for purslane, which is the star of these flaky pockets.
RECIPEDB - COSYLAB.IIITD.EDU.IN
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