Purslane in Green Salsa
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Yield
Serves 6 (serving size: about 3/4 cup)
While purslane's gently tart flavor and soft, slightly succulent texture make it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.
Ingredients
- 5 cups water
- 1 pound tomatillos, husked and rinsed
- 2 serrano chiles, stemmed and seeded
- 1/2 large white onion, coarsely chopped
- 3 garlic cloves
- 1 cup chopped fresh cilantro, divided
- 3 tablespoons canola oil
- 2 pounds purslane, stemmed
- 1/2 teaspoon kosher salt
Nutritional Information
- Calories 122
- Fat 8.4g
- Satfat 0.6g
- Monofat 4.6g
- Polyfat 2g
- Protein 4g
- Carbohydrate 11g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 4mg
- Sodium 231mg
- Calcium 111mg
- Sugars 4g
- Est. added sugars 0g
How to Make It
Step 1
1. Bring 5 cups water to a boil in a large saucepan. Add tomatillos, chiles, onion, and garlic; cook 5 minutes or until tender. Drain well; place tomatillo mixture in a blender. Add 1/2 cup cilantro; process until smooth, stopping to scrape down sides.
Step 2
2. Heat oil in a deep skillet or saucepan over medium-high. Carefully add tomatillo sauce (it will splatter); bring to a simmer. Reduce heat to medium. Add purslane; cook 2 minutes or until just wilted, stirring constantly. Stir in salt and remaining 1/2 cup cilantro.