Sauted Purslane (verdulaga) with garlic and mushrooms
Verdolagas, also known as purslane (Portulaca oleracea), is an edible succulent commonly found worldwide. It offers nutritional benefits, being rich in omega-3 fatty acids, antioxidants, minerals, and vitamins. In late spring, it appears in gardens, tender and perfect for foraging. Ensure it hasn't been treated with herbicides or pesticides. If not available in your garden, you can find it at farmers' markets from late spring to mid-summer. We enjoy it for lunch with warm tortillas. Purslane can be used fresh in salads or cooked. You can also add it to your favorite Mexican salsa verde recipe. The tomatillos are a great compliment.
Author: Paola Legarre
Recipe type: SIde dish
Cuisine: American & Mexican
Ingredients
- 1.5 lbs. purslane leaves and small stems, large and medium stems removed
- 2 tablespoon olive oil
- 1 clove garlic minced
- 2 tablespoon shallot minced
- 8 oz. of your favorite mushrooms, I like to use cremini brown mushrooms
Directions
- Heat oil over medium high heat in a pan.
- Add everything to the pan and stir constantly until the greens are wilted and the moisture is evaporated.
- Add salt and pepper to taste
- Season with a dash of red pepper flakes and lemon zest (optional)
- Serve immediately.