A North American native green also referred to as purslane. It is gathered wild in Mexico and used raw in salads and cooked in stews.
How to cook
Verdolagas should be washed thoroughly and the thick tap root removed. Boil in water for about 10 minutes and drain, allow to cool, and chop if desired. Cooked verdolagas can be sauteed with garlic and chopped tomatoes in olive oil and eaten with warm flour tortillas.
Fresh verdolagas can be added to cooked pinto beans and topped with cheese, or fresh verdolagas can be mixed into omelets. Some cooks preserve verdolagas.