Purslane Quesadillas Recipes

PURSLANE PORK STEW

Purslane Pork Stew image

Purslane, known as verdolagas, tastes like a cross between spinach and cucumbers. Verdolagas are very common in Mexican kitchens, especially in pork stews. Comfort food at its best!

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds pork ribs, cut into 2-inch sections
1 pound boneless pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt
1 onion, quartered
6 tomatillos, husked and quartered
2 serrano chile peppers
¼ cup chopped fresh cilantro
water to cover
4 cloves garlic, peeled
salt and ground black pepper to taste
3 bunches purslane

Steps:

Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

Nutrition Facts : Calories 289 calories, Carbohydrate 5.3 g, Cholesterol 82.4 mg, Fat 19.6 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 7.1 g, Sodium 236.6 mg, Sugar 2.3 g

SENCILLAS -- PURSLANE SAUTE

Sencillas -- Purslane Saute 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. 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

Ingredients

2 lbs purslane, very well cleaned and drained
1/4 cup olive oil
1 small onion, peeled and diced
2 garlic cloves, peeled and minced
salt & pepper

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

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