Food recipes
Verdolago Con Queso
Verdolago Con Queso
Ingredients:
1 quart tender purslane, including stems
½ cup Monterey Jack cheese, shredded
Directions:
Wash the purslane and then gently boil for about two minutes. Drain the water and chop the purslane into smaller pieces. Sauté the
purslane and cheese in a skillet. Warm on a very low flame until the cheese is melted. Serves two.
PICKLED PURSLANE
The thicker, more succulent stems can be pickled by following a basic pickle recipe, substituting purslane stems for cucumbers.
Ingredients:
1 quart tender purslane, including stems
½ cup Monterey Jack cheese, shredded
Directions:
Wash the purslane and then gently boil for about two minutes. Drain the water and chop the purslane into smaller pieces. Sauté the
purslane and cheese in a skillet. Warm on a very low flame until the cheese is melted. Serves two.
PICKLED PURSLANE
The thicker, more succulent stems can be pickled by following a basic pickle recipe, substituting purslane stems for cucumbers.
Printed from https://recipe.bluelayer.org/recipe/67893/verdolago-con-queso