Mexican Purslane Stuffing
Ingredients
- 1 to 1 1/2 quarts purslane
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 medium-size ripe tomato, chopped (not skinned)
- 1 serrano or jalapeno chile, finely chopped
- freshly cracked black pepper
- 2 to 3 teaspoons low-sodium soy sauce
- 1 egg beaten
Instructions
Set aside a few raw springs 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. 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.) Saute until mixture is warm and the flavors marry. 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. Serve as a filling in tortillas. YIELD: 4 servings
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