Huevos con Verdolagas

August 17, 2011

AFTER DISCOVERING THE HEALTH BENEFITS of Portulca oleracea (a/k/a “Purslane” or “Verdolagas”) earlier this week, I decided to turn some of the weed’s stems and leaves into Huevos con Verdolagas. Try this traditional Mexican dish, and I promise… you’ll hear angels sing.

You’ll sing, too, once you realize this heavenly brunch, lunch or dinner entree can be made in 10 minutes flat. You can make it on the spur of the moment, too, unless you’ve over-weeded your garden, and removed every trace of Verdolagas. (And even if you have removed it, don’t worry — it will be back. The plant reseeds itself like nobody’s business.)

Huevos con Verdolagas

Ingredients for 2 servings

1 Tbsp olive oil

1/2 cup finely chopped onion

1/2 cup chopped Verdolagas

Small ripe tomato, seeded and diced

4 eggs, beaten with a fork

salt and pepper

Salsa, your choice green or red

4 corn tortillas

1. Heat olive oil in a heavy-bottomed skillet set over a medium flame. Add onions and verdolagas and cook for a few minutes, or until the onions begin to soften and the verdolagas begins to wilt. Then pour in the eggs, and continuously lift and move them about with a spatula until they have firmly scrambled.

2. Set the corn tortillas between two paper towels, and microwave for exactly one minute. (If you don’t wish to microwave, heat the tortillas in the skillet after you’ve removed the egg mixture.)

3. Place an equal amount of egg mixture on each tortilla, top with diced tomato and a dollop of salsa. Then fold the tortilla over, taco-like.

This is one of the most delicious recipes I’ve ever contributed to A Garden for the House. So please tell me you’ll try it.

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Related Posts:

A Wondrous Weed
Onion Tart with Mustard & Fennel
Garlic Scape Pesto

Comments

  1. Terry says:

    I used to have purslane in my backyard before I knew you could eat it. It doesn't seem to be around anymore. Got any recipes for ground ivy, which is extremely abundant everywhere in my yard?!

  2. Donna B. says:

    yumyumyum! I will definitely try this! The quick-and-easy type of recipes are the best kind out there! And of course, anything involving eggs… mmmm. Thank you for posting this!

  3. Terry – If only ground-ivy was edible! Maybe your neighbor has purslane? My editor at Garden Design Mag says her CSA includes it in her weekly subscription. Imagine that!

    Donna B. – Great! I promise you'll love it.

  4. Terry says:

    :) my neighbors are all lawn people, they don't have weeds!
    I did find some information about ground ivy at http://www.altnature.com/gallery/Ground_Ivy.htm. I may try making some tea with it, I could use a good spring tonic.

  5. Adele says:

    Oh, it sounds wonderful! I'll have to buy corn tortillas and an onion, but tomatoes and purslane I have in the garden. I'll make it this weekend.

  6. I thought I heard harp music when I looked at the picture.

  7. Terry – ground ivy tea? Now that sounds green!

    Adele – let me know how it turns out for you.

    The Japanese Redneck – Your comment brought a smile to my face.

  8. HA! i8 knew it , soon or later someone would come to appreciate this green morsel

  9. Trudi Dido says:

    A DISTANT NEIGHBOR OF YOURS , SUSUN WEED . FIXEC UP A GOOD SALAD FROM THE WEEDS IN HER YAR AND SHE INCLUDED THIS ONE. IT MADE MY TASTE BUDS SING FOR JOY! I PLANTED IT IN MY GARDEN AS GROUND COVER AND SAW SOME YESTERDAY LOOK OUT PURSLANE . I’M GONNA EAT YOU!.

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