Tangy braised purslane and watercress. I served this alongside a saddle of lamb, but it would be just as good with chicken, pork or fish.
2 large roma tomatoes
1/4cupduck fatpoultry fat, or another lard or flavorful oil
Kosher salt and fresh ground black pepper
A few slices of jalapeño or Serrano chilito taste (optional)
1teaspoon1 small clove garlic, minced
1/4yellow oniondiced 1/4 inch
Bring a pot of salted water to a boil. Remove the cores from the tomatoes, then slash the other end with an X. Blanch the tomatoes in the boiling water for a minute or two, then remove to an ice bath and chill. Remove the skin from the tomatoes, cut the in half and squeeze out the seeds. Chop the tomatoes into 1/2 inch dice and reserve.
In a large skillet about 10-12 inches, heat the duck fat, garlic, jalapeño and onion until the onions are translucent. Add the watercress, purslane, and tomato and cook, stirring occasionally, until the greens are well wilted. Season the greens with salt and pepper to taste, then serve immediately.