photo credit: gourmetsleuth


This is one of those plants you may have in your garden and consider it a weed. It's actually very pretty with its thick sprawling stems and round fleshy leaves. Rather than pulling and throwing in the yard bin or compost pile you may want to wash it off and use it one of our suggested recipes.

Verdolaga Uses

verdolaga greens in produce market

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.

Featured Recipe -Vedolaga And Pork

  • 3 lb pork butt roast
  • 3 lb tomatillos
  • 3 teaspoons cumin seed, toasted
  • 2 Serrano chiles (or more to taste)
  • 2 - cloves garlic, peeled
  • 2 bunches purslane (verdolaca)
  • tortillas
  • queso fresco

Brown the pork butt in a dutch oven. Char the tomatillos, garlic  and serranos until they have black spots. You can do this over an open gas flame or use your broiler.

Add the tomatillos and any collected juice in with the pork. Chop serranos and add to pan.  Add the toasted cumin.  Chop the garlic and add.

Rough chop the verdolagas and add to the stew. Cook over medium heat until the pork is tender.

Pull the pork and eat with tortillas and queso fresco.

Nutrition Information For Verdolagas

Serving Size
1 cup
Calories from Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 19mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 1g
Vitamin A  0% Vitamin C  0%
Calcium  0% Iron  0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Where To Buy Verdolagas

If you don't grow this but you'd like to give it a try you can find in Mexican produce markets or in the produce section of some Mexican grocery stores.  You can also look for it at your local farmer's markets.


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.