Recipe Archives->Mexican->Mexican Purslane

MEXICAN PURSLANE STUFFING

1 to 1 1/2 quarts purslane
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 serrano or jalapeno chile, finely chopped
freshly cracked black pepper
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten

Set aside a few raw springs of purslane for garnish.  Steam or
blanch the rest until tender-crisp (three to five minutes). Drain
thoroughly, transfer to a plate covered with several layers of
paper towels and blot dry.

In a large pan, saute garlic and onion in vegetable oil until soft.
Add tomato and chile, and saute until the mixture becomes sauce-like.
Season with soy sauce. (If you aren't using the chile, add freshly
ground black pepper.) Saute until mixture is warm and the flavors
marry.

When ready to serve, add the beaten egg to the warm mixture in the
pan and mix gently. The egg will bind the mixture loosely but should
not harden into scrambled eggs. Garnish plate servings with reserved
sprigs.

Serve as a filling in tortillas.

YIELD: 4 servings

Printable version: mexican-purslane.txt.