Verdolagas are thick, tender greens that have an acidic, mouth-warming bite, almost like mint when they’re raw. The greens are popular during the rainy season in Mexico, and they can be found at markets across the United States under the name purslane. The word purslane sounds kind of old and fuddy-duddy, but verdolagas deserve a little more credit. The best thing about them is that they don’t turn to mush once they’ve cooked. Even after simmering in a tomatillo or tomato sauce—the preferred Mexican way of preparing them—verdolagas are still meaty, juicy and slightly sweet.