Verdolagas

A little boy in my class picks these from the sand in the playground and snacks on them all afternoon. I found out the plant's Spanish name is verdolagas and its English name is purslane.

Here's a recipe I found online:




Verdolagas (Apache) adapted from Enduring Harvest by Kavasch

* 1 Tablespoon Corn Oil
* 1/2 Pound Lean Pork -- Boned, Cubed
* 1 Medium Onion -- Chopped
* 1 Clove Garlic -- Chopped
* 1 Medium Tomatoes -- Chopped
* 1/2 Pound Verdolagas (Purslane) -- Leaves And Branches
* 1 Medium Red Pepper -- Roasted And Chopped
* 1/4 Teaspoon Thyme
* 1/2 Teaspoon Salt
* Pepper -- To Taste
Heat oil in large skillet and brown the pork cubes, cook evenly. Add onion, garlic, and tomatoes, one at a time, stirring well. Add the verdolagas and remaining seasonings; stir well, cover and simmer for 15-20 minutes, shaking the pan occasionally and stirring once. Serve hot, with condiments like hot sauce or light vinegar to enhance the flavors. Serves 10.