Sencillas Purslane Saute Recipes

SENCILLAS -- PURSLANE SAUTE

Sencillas -- Purslane Saute image

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. It is a vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries. It is similar in taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Serve with Recipe #67923 or Recipe #279702 for a zingy kick.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs purslane, very well cleaned and drained
1/4 cup olive oil
1 small onion, peeled and diced
2 garlic cloves, peeled and minced
salt & pepper

Steps:

Cut cleaned purslane into pieces about 1" long.
In a large frying pan, add oil; heat to medium high.
Sauté onion until translucent, add garlic and continue 30 seconds more.
Add the greens and sauté about ten minutes, or until tender.
Lower heat and allow any accumulated liquid to evaporate.
Salt & pepper to taste.

Nutrition Facts : Calories 128.6, Fat 13.5, SaturatedFat 1.9, Sodium 1.2, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.3

CREMA DE VERDOLAGAS -- CREAM OF PURSLANE SOUP

Crema De Verdolagas -- Cream of Purslane Soup image

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Recipe courtesy of Bill Duncan.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1/2 cup scallion, chopped
1 garlic clove, peeled and minced
1 serrano chili, seeded and minced
2 lbs purslane, larger stems removed and very well cleaned
6 cups stock (either vegetable or chicken)
1 cup light cream
salt and pepper, to taste
1 cup monterey jack cheese, shredded (or any mild melting cheese)

Steps:

In a medium-size saucepan, heat the butter and olive oil.
Add the scallions, garlic and chile and cook for 3 minutes.
Add the purslane and the stock and cook until the greens are tender, about 10 minutes.
Remove from the heat, cool a bit and then puree in the blender.
Return to the stove over a low heat and whisk in the cream.
Heat thoroughly.
Divide the cheese among 6 soup bowls and pour the hot soup over.

Nutrition Facts : Calories 208.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.2, Sodium 135.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 5.9

BENIHANA VEGETABLE MIX SAUTE

Benihana Vegetable Mix Saute image

Make and share this Benihana Vegetable Mix Saute recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons vegetable oil
1/4 cup sake (rice wine)
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
2 tablespoons sugar
2 cups carrots, sliced
1 cup onion, sliced
2 cups green beans or 2 cups broccoli
2 cups cauliflower or 2 cups cabbage
4 scallions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 teaspoon sesame seeds, toasted
4 tablespoons light soy sauce
salt, to taste
black pepper, to taste

Steps:

Pour all Teriyaki sauce ingredients in a pan. Stir the mixture well.
Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture.
Heat the oil in a frying pan or flat grill until very hot and stir-fry the first four vegetables for 2 minutes.
Add spring onions, bean sprouts, and mushrooms and stir-fry for 2 minutes.
Add remaining ingredients, seasonings, and Teriyaki Sauce and stir-fry for 1 minute.
Serve and enjoy.

HUEVOS CON VERDOLAGAS -- SCRAMBLED EGGS WITH PURSLANE

Huevos Con Verdolagas -- Scrambled Eggs With Purslane image

Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Courtesy of the Chicago Examiner.

Provided by Molly53

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon oil or 1 teaspoon butter
1/2 cup onion, peeled and finely chopped
1/2 cup purslane (leaves only, tightly packed)
3 eggs, slightly beaten
salt
salsa, of your choice (optional)
corn tortilla, warmed

Steps:

Heat oil on medium high heat in a medium-sized skillet.
Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
Add in eggs and stir gently to keep from sticking as with scrambled eggs.
Continue cooking until egg curds are firm.
Season with salt, to taste.
Serve hot with a salsa of your choice and a side of warm corn tortillas.

PURSLANE (VERDOLAGAS) AND CILANTRO SOUP - TUCSON

Purslane (Verdolagas) and Cilantro Soup - Tucson image

Use tender, not tough purslane leaves. Purslane (verdolagas in Spanish) is a wild plant in the succulent family. It grows in Mexico and in the Southwest of the US.

Provided by Mme M

Categories Southwestern U.S.

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

3 cups chicken broth
1/2 small onion, sliced into thin rings
3 -4 stewed tomatoes, chopped
1 teaspoon cilantro, chopped
1 pinch garlic salt
1 pinch salt
1 cup cooked purslane, chopped

Steps:

In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
Simmer 5 minutes, covered.
Add the chopped, cooked purslane. Stir.
Serve at once.

Nutrition Facts : Calories 32.5, Fat 1, SaturatedFat 0.3, Sodium 611.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.9, Protein 3.7

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