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PURSLANE -
Purslane (Portulaca oleracea), which is commonly regarded
as a troublesome garden weed today, has been used as a succulent food crop for
more than 2000 years. The plant is native to the area of India and Persia, from
which it has spread to Europe, the America's, and almost every other corner of
the world. The reason for its worldwide distribution is two fold; first the
plant is prolific, second if cooked properly it's delicious.
My favorite recipe comes from Mexico, where purslane is
called "Verdolagas" and is sold in most markets as a potherb.
Pick the tender young leaves and stems, wash well and
chop coarsely, then stew - cook (or Microwave) until tender. This recipe calls
for one to two cups of cooked purslane. Do not overcook, purslane will become
very "slippery" if cooked too long. Then, separately, make a chile sauce by
heating 3 tablespoons of olive oil and brown 3 tablespoons of flour.
To the browned flour add 2 cups of vegetable broth, 2
tablespoons of chili powder, 1 teaspoon salt and 1/8 teaspoon garlic powder.
Stir well and simmer for about 10 minutes, if you wish you can thicken the chile
sauce with a little corn starch. After the sauce is ready add the cooked,
chopped purslane (one to two cups), and one cup of grated Monterey Jack or Colby
cheese. Simmer for an additional 5 minutes to allow the cheese to melt, then
serve at once, Enjoy!
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