Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes.

I found this lovely bunch of fresh purslane in the Mexican market the other day and I decided to buy some, I hadn’t had any since my dad passed away, so I thought I’d cook some for my family, my mum was very moved when she saw them, she straight away thought of my dad.

My dad used to say that purslane “is a plant worth eating” and no wonder, according to wikipedia purslane contains more omega-3 fatty acids than any other leafy vegetable plant. It also has vitamins (mainly vitamin A, vitamin C, vitamin E, vitamin B, carotenoids), and dietary minerals such as magnesium, calcium, potassium, and iron. It tastes a bit peppery, similar to watercress.


It is good to eat raw or in different dishes. Today I am sharing my family’s favourite different ways to eat purslane. I am writing a pork recipe, a vegetarian option and a breakfast dish. I hope you enjoy them.

Purslane in Salsa Verde and Pork Ribs

Prep 15 min

Cook 1 hr 30 min

Serves 4

Ingredients

  • A big bunch of fresh purslane
  • 7 small green tomatillos
  • 1/2 onion
  • 1 small peeled garlic clove
  • 1 green pepper
  • 1/2 pork ribs cut into small pieces
  • 2 cups water
  • Salt and pepper to taste
  • 1/2 tsp of agave syrup or brown sugar

Method

  1. Cut the ribs into small pieces so they cook faster. Place them in a casserole dish and pour one cup of water add salt to taste and let them simmer at slow heat, add some more water if needed.
  2. In the meantime cook the tomatillos, onion and green pepper in water for around 15 min. Then add all the vegetables, garlic clove, a pinch of salt and 1/2 tsp agave syrup in a blender and blend until smooth. No need to add all the water, just a little bit.
  3. Check the pork ribs, if they need a bit more water, continue cooking until the meat is tender. I cook mine arounf 1 hr and 20 min.
  4. Wash the purslane and cook them into small pieces.
  5. Once the meat is tender add the green salsa, cook for 10 min so all the flavours flavours blend and then add the purslane. Cook them for aroun 5 to 7 min. Enjoy them wirt Arroz a la Mexicana, refried beans and warm corn tortillas.

Listo!

Provecho!

Purslane and Cauliflower in Salsa Verde

Prep 10 min

Cook 30 min

Serves 4

Ingredients

  • A cauliflower head
  • A big bunch of purslane
  • 5 green tomatillos
  • 1/2 onion
  • 1 green pepper
  • Salt to taste
  • 1/2 tsp agave syrup
  • A small garlic clove
  • Water

Method

  1. Wash and cut the cauliflower into small florets. Then steam it for aroun 10 min.
  2. In the meantime cook the tomatillos, onion and green pepper in water for around 15 min. Then add all the vegetables, garlic clove, salt to taste and 1/2 tsp agave syrup in a blender and blend until smooth. No need to add all the water, just a little bit.
  3. Wash the purslane and cut them into small pieces.
  4. Once the salsa is ready pour into a sauce pan, then add the cauliflower and purslane. Cook for around 10 more min and enjoy them with Mexican rice and refried beans.

Listo!

Provecho!

Purslane Omelette in Salsa Verde

Prep 10 min

Cook 15 min

Serves 4

Ingredients

  • 8 eggs
  • A big bunch of purslane
  • 5 green tomatillos
  • 1/2 onion
  • 1 green pepper
  • Salt to taste
  • 1/2 tsp agave syrup
  • A small garlic clove
  • Water
  • Oaxacan style cheese or any melted cheese
  1. Prepare the salsa. Cook the tomatillos, onion and green pepper in water for around 15 min. Then add all the vegetables, garlic clove, salt to taste and 1/2 tsp agave syrup in a blender and blend until smooth. No need to add all the water, just a little bit.
  2. Wash the purslane and cut them into small pieces.
  3. Once the salsa is ready pour into a sauce pan, then add purslane. Leave aside.
  4. Make the omelettes and fill then with some purslane in salsa verde.
  5. Add some melted cheese if you like. I usually add some Oaxacan style cheese.
  6. Enjoy with some warm corn tortillas and just made refried beans.

Listo!

Provecho!

Note

  • If you fancy doing any of these recipes but you can’t find purslane you can always replace it with watercress or spinach.

Published by

Karla Zazueta

Mexican living in London

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