A native North American wild green also referred to as purslane. Often considered a weed, verdolagas is eaten in many countries including Europe, Middle East, some parts of Asia and in Mexico. In Mexico the green is collected wild but also widely cultivated.
Verdolagas is gathered wild in Mexico and used as a herb for seasoning, raw in salads and cooked in stews. .
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.
Depending on where you live you may find verdolagas growing in your garden. It is easy to find growing in California. You can purchase this green in many Mexican markets or produce stands, or your local farmer's market.
Trim away any tap roots that might be attached to the plant. Rinse well in cool water. Don't rinse the greens if you are going to be storing them. To store just wrap in clean paper toweling and store in the refrigerator.
How to cook
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
Brown the of pork butt in a dutch oven using the vegetable oil. Broil the tomatillos and serranos until they have black spots. Add the tomatillos and the juice to the pork. Chop serranos and add to pan with the cumin and chopped garlic. Add two medium sized bunches of verdolagas, roughly chopped to the stew. Cook until pork is tender. Pull the pork and eat with tortillas and queso fresco.