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Tomato, cucumber, purslane salad

by SSDC | Jul 17, 2012 | chiles, cucumbers, purslane, salads, tomatoes, wild greens

Especially good served with grilled seafood Ingredients 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped 1 medium tomato, chopped 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped...

Mexican Purslane Stuffing

by SSDC | Mar 19, 2009 | chiles, entrees, onions, Recipes By Ingredient, side dishes, The Recipes, tomatoes, wild greens

from www.aggie-horticulture.tamu.edu Serves 4 This is a home-type dish that is as simple to prepare as “scrambled eggs with…” but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas. 1 cup purslane 1...

Verdolago Con Huevos

by SSDC | Mar 19, 2009 | onions, Recipes By Ingredient, side dishes, The Recipes, wild greens

from www.aggie-horticulture.tamu.edu Serves 3 2 cups purslane, with stems, diced 6 eggs 1 cup wild or domestic onion Butter 1 cup nasturtium leaves and stems, diced Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is...

Verdolago (Purslane) con Queso

by SSDC | Mar 19, 2009 | Recipes By Ingredient, side dishes, The Recipes, wild greens

from www.aggie-horticulture.tamu.edu Serves 2 1 quart purslane including stems Approximately one-half cup Monterey Jack cheese, shredded Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Gently boil for about two minutes or...

Lamb’s Quarters (Quelites) with Sonoma Teleme (Monterey Jack) Cheese

by SSDC | Mar 11, 2009 | garlic, onions, side dishes, The Recipes, wild greens

(recipe from the book Local Flavors used with permission of the author, Deborah Madison) Serves 2 – 4. If you look closely at the little bags of greens labeled “spinach” that are sold in our market in Santa Fe, you’ll see that, in fact, they...

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