Sencillas Purslane Saute Recipes

PURSLANE QUESADILLAS

Purslane Quesadillas image

These easy treats are inspired by Central American quesadillas and pupusas, which come filled with creamy, mild cheese and delicate squash blossoms or loroco, a mild edible vine. We subbed purslane, which has a similar vegetal flavor and a bit of crunch, and added a tiny bit of salsa verde for mild heat. Make sure to use low-moisture mozzarella, which doesn't make the tortilla soggy, or, if you are lucky enough to find it, the string-like Oaxacan cheese, which melts like a dream. If you have some chopped cilantro on hand, sprinkle it over the cheese along with the purslane.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ounces purslane
Four 8-inch flour tortillas
8 ounces low-moisture whole milk mozzarella or Oaxacan cheese, coarsely grated
8 teaspoons prepared salsa verde
4 teaspoons unsalted butter

Steps:

Tear the purslane into 2- or 3-inch pieces, stripping the little shoots from the main stems; discard the woodiest pieces.
Lay the tortillas on your work surface. Sprinkle some cheese on half of each tortilla, leaving 1/2-inch border. Put some purslane on top of the cheese, and drizzle about 2 teaspoons of the salsa verde on top. Top the purslane with the remaining cheese. Fold the tortillas in half.
Heat a medium nonstick skillet over medium heat. Add 2 teaspoons of the butter and melt until the foam just about subsides. Put in 2 of the tortillas and cook, pressing lightly with a spatula once or twice, until the underside is golden brown, about 2 minutes. Flip, and cook until the second side is brown and the cheese is melted, about 2 more minutes.
Transfer the tortillas to a cutting board. Wipe out the skillet. Repeat with the remaining butter and tortillas, lowering the heat a bit if the butter or tortilla browns too quickly.
Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately.

Nutrition Facts : Calories 343 calorie, Fat 21 grams, SaturatedFat 11 grams, Cholesterol 55 milligrams, Sodium 738 milligrams, Carbohydrate 24 grams, Protein 16 grams, Sugar 1 grams

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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