Purslane

Purslane, clustered and succulent, is a clover-like herb that bears small wedge-shaped oblong rich dark green fleshy leaves on its reddish-tinted smooth round and juicy stems. Tasty and delightfully crunchy, the entire plant can be used, the stems being the most succulent. Raw stems offer a mild slightly sour and definitely an unforgettable tangy flavor.
Growing wild around the world for centuries, this sprawling herb is native to various regions of Europe. Known as purslane, it is also called verdolaga or Mexican parsley in Mexico. Growing in China, the West and East Indies, Ascension Island and Japan, purslane especially loves life in the southwestern United States.
Rich in vitamin A, vitamin C and magnesium with a fair amount of potassium and calcium. High content of alpha linolenic acid, a type of the omega-3 fatty acids.
Verdolagas is loved as a favorite comfort food in Mexico whether wrapped in an omelet, rolled in a tortilla, enjoyed as a side dish or generously dropped into stews and soups. Throughout the Mediterranean area, verdolagas is used extensively in salads and soups. Some say it actually enhances the appetite. Raw purslane is a perfect flavor accent for cool spring salads lightly seasoned with chopped onion, oil and vinegar. Pair with mashed potatoes. Excellent flavoring for soups and stews. Briefly sauté or steam. Perk up an omelet with its tang. Processed leaves can be used as a juice or as the base of a juice for making healthy beverages. It may be pickled

A Few Quick Serving Ideas for Purslane

VERDOLAGA CON QUESO (with cheese)
1 quart purslane including stems; one-half cup cheese, shredded
Use purslane, including the stems, and carefully rinse. 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 cheese over it. Keep the purslane in the pan just until the cheese melts. Be careful not to over-melt the cheese. Serve warm.
PICKLED PURSLANE
1 quart purslane stems and leaves; 3 garlic cloves, sliced; 1 quart apple cider vinegar (or old pickle, jalapeno juice,etc.); 10 peppercorns
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.
VERDOLAGA CON HUEVOS (with eggs)
2 cups purslane, with stems, diced; 6 eggs; 1 cup onion; Butter
Carefully clean and rinse the purslane. Add the diced onion and purslane to a heated and buttered cast-iron skillet. Cook for about five minutes. Add the eggs and cook omelet-style. Serve with a tomato slice.