Vegetales
Vegetables

4 slices bacon
1/2 teaspoon salt
6 tablespoons chopped onion
1/2 teaspoon garlic salt
2 cups purslane, chopped

1. Fry bacon in a medium-sized 
skillet at medium heat 
until almost crisp. 
Remove bacon from skillet, 
crumble, and set aside.

2. Sauté a onion in skillet 
in remaining bacon grease.

3. Add remaining ingredients 
to onion 
and cook for 10-15 minutes.

NOTE: 
Purslane is a common garden weed 
that may be served 
as a leafy vegetable.
Crushed chile pequin may be added 
for a more spicy flavor.