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Purslane in Green Salsa

Photo: Jennifer Causey
Active time 30 mins
Total time 30 mins
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

Nutrition Information

  • calories 122
  • fat 8.4 g
  • satfat 0.6 g
  • monofat 4.6 g
  • polyfat 2 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 231 mg
  • calcium 111 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  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.

  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.