Recipe - Verde Mista

4 qt Verdolagas; (wild purslane)
Olive oil or canola oil
1 lg Onion; chopped
4 Cloves garlic; minced
Salt and pepper
One fourth pound Jack cheese; cubed

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 recipeludigest by Eeyore efalt@zianet.com on Feb 24, 1998