Verdolagas a la Mexicana (Purslane)

Purslane, tomato, onion + serrano with omelette

Purslane grows wild all over town, but did you know that it’s also a superfood loaded with nutrients? It's a great source of Omega-3 fatty acids. Use big ripe summer tomatoes from the garden or the farmers market‒ don’t bother trying to substitute store bought tomatoes.

¾ lb. purslane (about 4 c.)
1 ½ t. salt, divided
1 T. butter
¼ c. white or yellow onion, diced
1 serrano, thinly sliced, or your favorite green chile
1 clove garlic, thinly sliced or minced
¼ t. Mexican oregano
2 c. diced tomato (cores removed)

Remove thick stems from purslane. Fill a bowl with cold water, add purslane. Swish leaves, then allow sand to settle. Fill a 6 qt. pot halfway with water, add 1 teaspoon salt, and bring to boil. Lift purslane out of the bowl of water and drain in a colander. Add drained purslane to pot and reduce heat to medium, simmer 5 mn. Lift purslane out with a slotted spoon or spider and drain in colander (don’t pour out purslane with water in case it’s sandy).

Use a heavy bottomed, non-reactive skillet. Sauté onion in butter over medium heat. Once translucent, add chile, garlic and oregano, cook 2-3 minutes, until fragrant. Stir in tomato and ½ t. salt. Cook until tomatoes have softened and liquid has mostly evaporated, about 10 minutes. Stir in drained purslane, cook 1-2 minutes until heated through. Serve immediately. Perfect with eggs for breakfast or with pan-fried chicken livers at lunch.

Purslane leaves

Purslane appears with monsoon rains. Edible purslane, “golden purslane,” has yellow flowers. “Horse purslane” has pink flowers. It is edible, but not as palatable as golden purslane. Harvest purslane from places you are confident have not been treated with chemicals or exposed to roadside fumes. You can spread Golden Purslane seeds in your yard to encourage the growth of edible purslane in out-of-the-way locations.

Harvested backyard purslane