| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
qt |
Verdolagas; (wild purslane) |
|
|
Olive oil or canola oil |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Cloves garlic; minced |
|
|
Salt and pepper |
| 1/4 |
lb |
Jack cheese; cubed |
INSTRUCTIONS
Pick over the purslane, discarding thick heavy stems. Pile into a strainer
and rinse thoroughly. In a heavy deep skillet, heat the oil and saute the
onion, just until glazed. Add the garlic. Pile the verdolagas in the pan.
If the pan doesn't sizzle, add 1 or 2 tablespoons water. Cover and steam
for 2 minutes. Open the pan, stir and add salt, pepper, and cubes of
cheese. Close the lid for another minute or two. Serve along with the
potlikker.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 24, 1998
A Message from our Provider:
“Buy into the firm foundation – Jesus!”