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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