Let Them Eat Weeds!

Hello and welcome to another long awaited post on Boone Appétit! In life there are times when even the best laid plans get set aside while everything is happening around you. This has been the reason I haven’t posted in a few months. However, I have also been busy eating and cooking so I have a lot of new stuff to share. Let’s dive right in and get started with my newest post that comes from your backyard right to your table.

Here in the desert Southwest, the monsoon season is in full swing. During this time the desert soaks up as much water as possible and certain plants become more abundant. One of these plants looks like a weed, is seen as a weed and is probably treated as a weed. However, this plant is used by cultures around the world and has been for thousands of years. In Mexico the plant is called Verdolagas, in other parts of the world it is called Purslane. This plant may be growing in your yard or garden right now. It grows in all of America and Mexico and parts of Canada that border America. The plant also grows throughout Europe and beyond and has been written about in literature by Greek and Roman philosophers 2000 years ago. This made me wonder why it has become an almost forgotten addition to our dinner tables. Could it be that because it grows so fast and spreads so widely it became known as a weed? I don’t really have an answer for that however, when I asked several friends about it , they all said, ” I loved that stuff, my grandma used to make it all the time.” None of them said my mother used to make it, so did the preparation and consumption skip a generation? I personally saw it as a weed in my garden only because until now I was never shown how to use it.

You can find Verdolagas in most Latin grocery stores in America. It seems it’s becoming more popular as more people realize the benefits of Purslane. This garden “weed” is very good for you. In a typical serving you’ll get a little bit of protein, and lots of vitamins: It’s rich in Vitamin E and Vitamin C . It also contains good amounts of iron, magnesium, manganese and potassium. However, it is a little high in oxalic acid, like rhubarb or sorrel. So , if you’re prone to kidney stones, you might skip eating Purslane. For everyone else, give it a try and add something new to your dinner table.

Typically in Mexican cuisine, Verdolagas are made with pork in a salsa verde ( green chili sauce). There are many variables to this dish and many of the recipes are vegetarian recipes. If you’re feeling lazy and just want to try Purslane it’s ok to wash it and toss it into your salad as another accompaniment. I found that the recipe I’m going to share is simple, fast and very delicious. It is also a family recipe that has been handed down from generation to generation, it comes courtesy of the Saldaña family of Tucson.

• Abuelas Verdolagas Con Frijoles
• 3-4 cups freshly picked Verdolagas,(Purslane) washed and bottom stems removed
• 1 can of pinto beans or 2 cups of freshly made beans or refried beans
• 2-3 cloves of garlic crushed
• 1 small yellow onion chopped
• 1 large tomato chopped
• 1 can green chilis or fresh green chili peeled and chopped
• Butter or Olive oil to sauté all ingredients
• salt and pepper to taste
• In a large skillet heat the butter or oil and add the onions and garlic sauté for a few minutes then add the tomato and green chili.
• Add the beans and cook for another 5-10 minutes until all the ingredients are cooked and hot.
• Add the Verdolagas and cook for another 5-7 minutes.
• Remove from the heat and serve hot with warm tortillas
• Cheese and hot sauce optional

As with most family recipes the amount of ingredients can vary. If you like more beans or chilis just add them in. Some people might want to add in a spicy habanero pepper or even tiny cubes of carrots. However you make it the end result should be delicious, and the fun part is, it’s something you can get right from your yard if you don’t mow it over! I love foods that grow wild that we can incorporate into our daily meals. Usually they are more nutrient dense and fresher than what we can get in the supermarkets. So look around in your yard but make sure it Purslane that you’re picking and if you’re not sure then head over to your local Latin market and grab a bag of Verdolagas and give this recipe a try.

If you have any questions or comments about this recipe please leave them in the comment box or drop me an email. If you have a favorite recipe for Purslane please send it in so I can share it with our readers. I’m on a little foraging kick so stay tuned I think I’m going to have something very fun to share with you soon. Have a wonderful day and until next time, Boone Appétit!