One of the most common preparations of verdolagas is as espinazo con verdolagas.    From Wordnik.com.  [Verdolagas] Reference

In US ,we will get these in spanish supermarkets named as "verdolagas".    From Wordnik.com.  [Purslane, Tomato and Persian Fetta Salad] Reference

Most frequently verdolagas are added to pork stew.    From Wordnik.com.  [Verdolagas] Reference

They're also often used in the delicious stew espinazo con verdolagas.    From Wordnik.com.  [Mexican Herbs] Reference

Caveat: verdolagas are the most acidic green vegetable I've ever tasted.    From Wordnik.com.  [Verdolagas] Reference

Any experienced verdolagas cooks out there with some more verdolagian tips?.    From Wordnik.com.  [Verdolagas] Reference

Wild greens are frequently added, verdolagas (purslane) being the most common.    From Wordnik.com.  [The cuisine of Puebla, cradle of corn] Reference

It's made pork neckbones, stewed with chiles, other spices, and verdolagas (purslane).    From Wordnik.com.  [What to bring?] Reference

Nopales (paddle cactus) and verdolagas (purslane) are two of the most common plants found in Central Mexico.    From Wordnik.com.  [Codillo Aquiahuac] Reference

They are especially appreciated in the classic dish puerco con verdolagas, in which they are cooked in a salsa verde with pork.    From Wordnik.com.  [Mexico's Leafy Green] Reference

I have caught her walking about with a steaming blue tortilla in one elegant hand and a bolsa full of fresh verdolagas in the other.    From Wordnik.com.  [Take me out to the tianguis] Reference

Let's see -- the main course can be tlacuache ... mashed rutabagas and steamed verdolagas on the side -- and dessert, let's see -- chongos!.    From Wordnik.com.  [rutabagas] Reference

I tend to think that if verdolagas are cooked with other vegetables, meat and enough grease, the distinct flavor would meld with everything else, but I'm not too sure about adding them to a dip.    From Wordnik.com.  [Berdolaga?] Reference

Espinazo con verdolagas, pork with purslane, is a popular dish in central Mexico, a distant relative of the pork with greens served in the southern United States, but with the characteristic flavor of chiles.    From Wordnik.com.  [A Guide to Mexican Butcher Shops Part II: Pork and Lamb] Reference

Verdolaga (purslane) portulaca oleracea: Eaten either raw in salad or steamed in mole verde, this succulent annual is traditionally served in Mexico in a pork stew - espinazo con verdolagas - with a tomatillo-based sauce.    From Wordnik.com.  [A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina] Reference

Herbs and vegetables such as nopales (cactus paddles), verdolagas (purslane), berros (watercress) and epazote (wormseed) have traditionally been used to lend a distinctive flavor to the local cooking, as have chiles and seeds, notably pumpkin and sesame.    From Wordnik.com.  [A Gastronomic Circuit Around the City or When Lost in Mexico, Follow Your Stomach: El Estado de Mexico] Reference

Much of the diet in these communities is made up of food eaten long before the Europeans arrived: verdolagas (purslane) and other wild greens, herbs, wild mushrooms and berries, and small animals such as rabbit, possum, quail, badger, iguana, armadillo and a variety of river fish.    From Wordnik.com.  [Morelos: land of culinary contrasts] Reference

Thank you, Vicki, for clearing up what verdolagas are.    From Wordnik.com.  [Verdolagas (purslanes)] Reference

¾ pounds verdolagas or other greens, such as chard, cress, etc.    From Wordnik.com.  [Juana Perez' Pork With Greens: Puerco con Verdolagas de Juana Perez] Reference

Or huazontles, romeritos and verdolagas?.    From Wordnik.com.  [Mexican Ingredient Cooking Class Ideas] Reference

It's made with pork neckbones, stewed with chiles, other spices, and verdolagas (purslane). http://www. mexicocooks.typepad.com.    From Wordnik.com.  [What to bring?] Reference