Verified answer

From Answers.com and Worldcrops.org:

"A common annual herb with fleshy succulent obovate leaves that is widely distributed in both hemispheres, is a troublesome weed in some areas, and is used as a potherb and for salads.

Verdolaga is a vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries. It is similar in taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. It is believed to be native to Iran or India, although it was present in the New World at the time of European colonization."

From Gourmethsleuth.com:

" How to cook: Verdolagas should be washed thoroughly and the thick tap root removed. Boil in water for about 10 minutes and drain, allow to cool, and chop if desired. Cooked verdolagas can be sauteed with garlic and chopped tomatoes in olive oil and eaten with warm flour tortillas.

Fresh verdolagas can be added to cooked pinto beans and topped with cheese, or fresh verdolagas can be mixed into omelets. Some cooks preserve verdolagas."

Also a recipe from other site:

CREMA DE VERDOLAGAS (VERDOLAGA CREAM)

1 Tbls. butter.

2 Tbls. olive oil.

1/2 cup chopped scallions.

1 clove garlic, peeled and minced.

1 Serrano chile, seeded and minced.

2 pounds Verdolagas, larger stems removed.

6 cups stock (vegetable or chicken).

1 cup light cream.

Salt and pepper, to taste.

1 cup grated Jack cheese (or any mild melting cheese).

In a medium-size saucepan, heat the butter and olive oil. Add the scallions, garlic and chile and cook for 3 minutes. Add the Verdolagas and the stock and cook until the Verdolagas are tender, about 10 minutes. Remove from the heat, cool a bit and then purŽe in the blender. Return to the stove over a low heat and whisk in the cream. Heat thoroughly. Divide the cheese among 6 soup bowls and pour the hot soup over. Makes 6 servings.

Hope it helps!!

It is one of those not quite a lettuce, not quite a herb kind of food. Wash and chop a bunch (the size of a romaine lettuce). put it in a large pot and add one cup of water, cover and heat on LOW. After a couple minutes stir, eventually it will turn into mush. Turn it off, let it cool, then drain, add to any stew or broth or soup.

I do believe it's also known as swisschard, maybe you can get more recipes that way

WOW i thought my parents were the only ones who like verdolagas.. Interesting, very interesting..they grow wild in my parents yard ......... enjoy your weekend and Peace.