Ever on the hunt for new and interesting produce, I happened upon purslane last week.
I had heard of the plant as a decorative flower — my next-door neighbors have it cascading beautifully and colorfully out of their window boxes — but was not aware of its role in the kitchen.
I did a bit of research and learned that purslane is rich in vitamin E, beta carotene, vitamin C, magnesium, riboflavin, potassium and phosphorous. It also provides essential omega-3s, which have been shown to help prevent heart disease, cancer and Alzheimer’s disease.
Best of all, purslane is delicious and requires almost no preparation. I have enjoyed it both raw and cooked in the following ways …
Purslane Tomato Salad
Serves two to four
2 large, ripe tomatoes, heirloom if possible
1½ cups purslane, thick stems removed
Juice of ½ lemon
Generous pinch of salt
Generous grind of fresh cracked pepper
1 Tablespoon olive oil
Toss all ingredients and serve.
Garlic Sautéed Purslane
Serves two
4 cups purslane, rinsed, with tough stems removed
1 tablespoon olive oil
2 cloves garlic
Salt and pepper
- Heat the oil, garlic, salt and pepper in a skillet.
- Add the purslane and cook, turning frequently until wilted, about 5 minutes.
