Purslane or Verdolagas is technically classified as a weed in the United States however in the culinary world it is utilized as a leafy green vegetable.
Prepared fresh or cooked, Verdolagas is featured widely in Latin cuisine and pairs well with tomatoes, onion, garlic, tomatillos, cucumber, chili peppers, dill, corn, potatoes, pork and beef. Prolonged cooking will cut the acidity of Verdolagas and bring out a subtly sweet flavor. Leaves are commonly added to omelets, soups, stews and stir-fries. Use in lieu of spinach in salads, its naturally tangy flavor will pair well with dressings that are more sweet or herbaceous than sour. Season carefully as Verdolagas has a high natural salt content.