Don’t fix something that isn’t broken. Like verdolagas, cooked with onions and cheese.
When I received a bunch of vibrant verdolagas, or purslane, from Tucson CSA this week, I went to the web to try and figure out what to do with it. The overwhelming response? Cook it with onions and cheese! I just so happen to love both onions and cheese. And so, without ever really looking at a recipe, I went straight to the kitchen and, within 20 minutes, whipped up these Cheesy Onion Verdolagas.
I caramelized half of a thinly sliced onion in a touch of butter and olive oil until it was golden brown and sweet. Then, I tossed in a bunch of verdolagas, tender stems and all, and cooked them for a mere five minutes, adding my grated parmesan cheese just at the very end so that it had the chance to melt over each and every verdolaga leaf. All of the sudden I found myself with a plate of Cheesy Onion Verdolagas. They were good. So good, in fact, that I made more Cheesy Onion Verdolagas for breakfast the next day and topped them with a fried egg (this comes highly recommended.
Whether you find verdolagas growing wild in your yard or carefully bundled in your CSA share, you can be confident that they’ll be great with onions and cheese!