Verdolagas, a traditional Mexican dish

We got more weeds in our share last week.  These ones are called Purslane.  The Spanish word for the plant is verdolagas, and I thought it would be fun to try an international dish, so I went ahead and made them in a traditional Mexican way.

I’ll admit, I had so much fun making these and serving them to the friends we invited over, I did a poor job taking photos, so I’ll include some from Flickr.

This is what purslane looks like in the wild:

wild purslane

Photo Credit: Lil Rose 

In case you’re interested in growing your own, (or letting the existing live!) it thrives in dry conditions.¹

Additionally, the plant is  super nutritious.  It has more omega-3 fat than any other vegetable and at least 10 times higher levels of the antioxidant melatonin than most edible fruits or vegetables.²

This recipe is a combination of multiple recipes I found online.  I certainly didn’t think it up myself, though I chose  what I thought was the best combination of the different recipes I read.


1/4 large white onion, cut into 3-4 pieces
2 tomatillos, tops sliced off
1 serrano pepper, top sliced off
2 sprigs of garlic scapes or 3 cloves garlic, minced
3-4 cups purslane, washed and chopped*
Feta cheese (or any other crumbly cheese, though I wouldn’t recommend bleu)
Salt and Pepper to taste
Corn tortillas (Mine were gluten-free).

*I didn’t chop the leaves into small pieces, rahter, I cut the vines so that the verdolagas leaves remained mostly intact.  I cut the vines to make somewhat large bite-sized pieces.

Put onion, tomatillos, serrano pepper, and garlic in a blender and blend until ingredients reach a salsa-like consistency.  You may need to add a cup of water to help it blend.  Set aside.

Boil purslane in water on low boil, on stovetop for 5-10 minutes.  Drain.


Pour tomatillo mixture into a saute pan, add purslane, and sautee for about 5 more minutes, or until purslane is soft.
Add salt and pepper.

Serve mixture on corn tortillas, sprinkling a bit of cheese on top.

¹”Common purslane.”  UC IPM Online.  University of California.

²Bowden, Jonny, Ph.D.”The 10 Best Foods You Aren’t Eating.”  Men’s Health.



6 responses to “Verdolagas, a traditional Mexican dish

  1. I use to have a lot of it growing here, but as soon as I started putting it in my salad it quit growing everywhere. It is best when it first comes up. I like the flavor in salad but had never tried to cook it.

  2. Pingback: Weekend Reading – Plants | Agrigirl's Blog·

  3. I’ve only ever had purslane raw, in salads. Thanks for this recipe!

    And by the way, it thrives in wet conditions, too. Here in VT we’re way over our year-to-date rainfall average, and the purslane in my garden has never looked better! 🙂

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