Purslane Verdolagas And Cilantro Soup Tucson Food

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

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

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

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

Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..

Provided by strangelittlebeast

Categories     Pork

Time 1h35m

Yield 5 bowls, 4-5 serving(s)

Number Of Ingredients 10

• Ingredients