Linda’s Verdolagas a la Mexicana
Verdolagas, or purslane, often considered a common weed, is an annual succulent that pokes up in the summer garden. Owing up to its “superfood” title, verdolagas contain high levels of omega-3 fatty acid that supports brain function, bronchial heath, and our body’s ability to respond to stress in a healthy way. High in minerals like zinc, phosphorus, manganese, copper and calcium, verdolagas can optimize immune function and reduce inflammation throughout the body. Verdolagas also have the highest levels of Vitamin A then any other leafy vegetable, which is great for your eyes, bones, cartilage and epithelial tissue.
Linda is well known for her magic in the kitchen. She remembers harvesting verdolagas from in between rows of corn and beans on her family farm in Hidalgo, Mexico. We are saving seeds this year in the community garden so that she can grow verdolagas in her backyard.
½ medium yellow onion, chopped in crescents
1 tsp olive oil or coconut oil
2 lbs tomatillo or tomato, peeled and core removed
1 cup water (organic, free range chicken broth for more flavor)
4 cloves of garlic
2 serrano peppers* optional
salt to taste
large bunch of verdolagas (purslane), clean + dry
In a deep pan with lid, steam tomatillos in water or broth, add garlic cloves and serrano peppers. Once tomatillos/tomatoes are soft, let cool and blend mixture into a salsa. In a separate deep pot, sauté onions in oil until lightly browned, pour salsa into pot and add salt to taste. Add verdolagas to the pot. As the verdolagas cook they give off a lot of water and reduce in size. You should start with enough liquid salsa in the pot to steam the verdolagas, turning them into the salsa with a spoon as they cook until just soft. Add more hot water/broth if needed in the process. Serve over rice or alongside your favorite protein!