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. Recipe courtesy of Forks, Fingers and Chopsticks.

Ingredients

2 serv.

eggs↗3
beaten
olive oil↗2 tablespoons
onion↗1⁄2
peeled and diced
purslane↗2 cups
(large stems removed, 1 1/2-inch inch pieces)
large tomatoes↗1⁄2
diced
serrano peppers or green chili pepper↗1
roasted, seeded and diced
garlic clove↗1 -2
peeled and minced
salt and pepper
to taste
corn tortilla↗
hot
queso fresco↗
salsa
(optional)

Step-by-step instructions

1
Beat eggs with whisk or fork; season with salt and pepper and set to the side.
2
Heat large skillet on medium-high heat; add oil.
3
Sauté onion for 1 to 2 minutes until it starts to become translucent.
4
Add purslane; stir to cook for another 2 minutes.
5
Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
6
Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
7
Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
8
Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).

Source: food.com

Original recipe ↗

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