Huevos Con Verdolagas Scrambled Eggs With Purslane Recipes

HUEVOS CON VERDOLAGAS -- SCRAMBLED EGGS WITH PURSLANE

Huevos Con Verdolagas -- Scrambled Eggs With Purslane image

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

Ingredients

1 teaspoon oil or 1 teaspoon butter
1/2 cup onion, peeled and finely chopped
1/2 cup purslane (leaves only, tightly packed)
3 eggs, slightly beaten
salt
salsa, of your choice (optional)
corn tortilla, warmed

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.

PURSLANE & EGG TACOS - TACOS DE VERDOLAGAS Y HUEVOS

Purslane & Egg Tacos - Tacos De Verdolagas Y Huevos image

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

Ingredients

3 eggs, beaten
2 tablespoons olive oil
1/2 onion, peeled and diced
2 cups purslane (large stems removed, 1 1/2-inch inch pieces)
1/2 large tomatoes, diced
1 serrano peppers or 1 green chili pepper, roasted, seeded and diced
1 -2 garlic clove, peeled and minced
salt and pepper, to taste
corn tortilla, hot
queso fresco
salsa (optional)

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).

PICKLED PURSLANE -- VERDOLAGA EN ESCABECHE

Pickled Purslane -- Verdolaga En Escabeche image

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

Ingredients

1 quart purslane, leaves and tender stems
3 garlic cloves, peeled and sliced
1 quart apple cider vinegar (or leftover pickle juice, jalapeno juice,etc.)
10 peppercorns

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

Verdolaga Con Queso image

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

Ingredients

1 quart purslane, including tender stems
1/2 cup monterey jack cheese, shredded

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

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