Mexican Purslane Stuffing

August 19, 2006

Mexican Purslane Stuffing


This is a home-type dish that is as simple to prepare as “scrambled eggs with…” but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.

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

1. Set aside a few raw sprigs 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.

2. 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).

3. 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.

YIELD: 4 servings

2 Responses to “Mexican Purslane Stuffing”

  1. Ric. Says:

    I am wondering the same thing as Terry. Sounds delicious!

  2. Terry Says:

    Does the steamed purslane get added back in to the saute mixture? If so, when? This sounds really yummy!

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