August 19, 2006
Verdolaga con Queso
1 quart purslane
1/2 cup Monterey Jack, shredded
1 tablespoon oil
Rince purslane in fresh water. Steam or boil for 2-3 minutes or until tender. Drain and chop in 1-inch pieces.
Return to hot skillet with oil. Sprinkle cheese over it let it melt. Do not over-melt the cheese. Season to taste. Serve warm.