"Verdolagas" are one of my favorite vegetables. Available mostly in summer, my mother makes this very healthy dish with them.
I didn't know the English name for this so I googled it and apparently it's called "Purslane"
It is sautéed in a typical Mexican "guisado" (which is frying in oil onion, garlic, chilies, and tomatoes).
If you have leftovers the next day it makes a great breakfast scrambled with eggs J
I didn't know the English name for this so I googled it and apparently it's called "Purslane"
It is sautéed in a typical Mexican "guisado" (which is frying in oil onion, garlic, chilies, and tomatoes).
If you have leftovers the next day it makes a great breakfast scrambled with eggs J
Ingredients:
-6 bunches of "Verdolagas"
-4 small ripe roma tomatoes
-½ onion
-1-2 Serrano chili peppers
-1 garlic clove minced
-½ cup chopped Cilantro
-Salt and Pepper
-Cooking oil
-6 bunches of "Verdolagas"
-4 small ripe roma tomatoes
-½ onion
-1-2 Serrano chili peppers
-1 garlic clove minced
-½ cup chopped Cilantro
-Salt and Pepper
-Cooking oil
Directions
-Wash the "Verdolagas well. Pat dry and chop (stems and all) in about 1 inch pieces.
-Heat oil in pan on medium high. Sautee onions and chili peppers until fragrant. Then add garlic until fragrant and lastly tomato until it begins to release juices. Salt and pepper the sautee.
-Add the "Verdolagas" mix well and cover for about 5 minutes or low heat.
-Uncover and stir in cilantro. Turn of heat and you done.
-Wash the "Verdolagas well. Pat dry and chop (stems and all) in about 1 inch pieces.
-Heat oil in pan on medium high. Sautee onions and chili peppers until fragrant. Then add garlic until fragrant and lastly tomato until it begins to release juices. Salt and pepper the sautee.
-Add the "Verdolagas" mix well and cover for about 5 minutes or low heat.
-Uncover and stir in cilantro. Turn of heat and you done.
No comments:
Post a Comment