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 until tender. Drain the water and chop the purslane into smaller pieces.
Return the purslane to the frying pan and shred the jack cheese over it. Keep the purslane in the pan just until the cheese melts. Be careful not to over-melt the cheese. Serve warm.