Summer is my favourite season, not only because the weather reminds me of home, but the garden yields a bounty of produce. Cooking and eating seasonally has always been the best because vegetables are at their peak and they not only taste the best, but are at their most nutritious.
At this time of year, I reach for corn, zucchini, tomatoes, eggplant, cucumbers and green beans, for starters. Visiting farmers markets is a joy and I always come home with more than I need, but it is always fun and it challenges me to find new ways of cooking these yummy vegetables.
Recently, I found myself with a bounty of fresh corn, zucchini and a little well known plant that is very common in Mexico. It is in the group we call “quelites”, what we know as wild herbs because they grow so bountifully in the fields. Purslane, or verdolaga as it is known in Spanish, is an edible succulent plant. It is very nutritious, being high in Omega 3’s, high in Vitamin E and beta-carotene, and it also has calcium, magnesium, potassium and antioxidants. It can be eaten raw or cooked, as I used it in this recipe.
Nowadays you can find purslane in some shops, or in some farmers markets. If you have a garden of your own, you may be surprised to find it growing in between your plants! It is worth getting to know this wild plant, you may have it closer than you think!
This recipe came together very quickly, as we can always make anything “a la mexicana” meaning cooking together onions, tomatoes and chiles. Add any other vegetables to that and you will have a unique “guiso” to make some tacos or simply to have another side dish. I invite you to make all the combinations you can starting with those three ingredients! Let me know what you come up with!
Calabacitas y Elote con Verdolagas a la Mexicana
Zucchini, Corn and Purslane, Mexican Style
2-3 tsp avocado or vegetable oil
1 cup minced onion
1/4 cup minced Jalapeño or Serrano chile
2 cups diced zucchini (white, green or yellow)
2 1/2 cups fresh corn, cut from 2-3 cobs
2 cups diced Roma tomatoes
4 cups purslane leaves (tender stems as well)
Salt to taste
1/4 cup water, as needed
1/4 cup chopped cilantro
Corn tortillas
Crumbled queso fresco or feta cheese
In large skillet, heat oil over medium high heat.
Add onion and Jalapeño and cook for a few minutes, until onions are translucent.
Add zucchini and corn and cook for 5 minutes, stirring occasionally so nothing burns.
Add tomatoes and purslane and cook until tomatoes become saucy. If mixture is dry, add a bit of water. Season with salt to taste and simmer for 10 minutes, or until mixture thickens a bit - there should not be too much moisture left.
Add cilantro and serve with tortillas, queso fresco and salsa.
Serves 4.