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Purslane in Green Salsa

Purslane in Green Salsa

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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.


  • 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

Nutritional Information

  • Calories 122
  • Fat 8.4g
  • Satfat 0.6g
  • Monofat 4.6g
  • Polyfat 2g
  • Protein 4g
  • Carbohydrate 11g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 4mg
  • Sodium 231mg
  • Calcium 111mg
  • Sugars 4g
  • Est. added sugars 0g

How to Make It

Step 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.

Step 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.

Watch the video: Chile Class with Rick Bayless


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