Pickled Purslane Verdolaga En Escabeche Recipes

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

PICKLED PURSLANE

Pickled Purslane image

Take advantage of free food and pickle your weeds!

Provided by Renee Pottle

Categories Pickled Vegetables

Time 30m

Yield 1 pint

Number Of Ingredients 8

Ingredients

Approx. ½ lb purslane stems, stripped of leaves
½ tsp fennel seeds
1 bay leaf
4 peppercorns
½ tsp dill seed
⅔ cup apple cider vinegar
⅔ cup water
1½ tsp pickling salt

Steps:

Pack purslane stems vertically in a pint canning jar
Add bay leaf to jar
Combine remaining ingredients in a small saucepan.
Bring to a boil, stirring to dissolve salt.
Pour over the purslane stems.
Cover with lid.
Cool. Store in the refrigerator for up to several months.

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