Although it may seem like a pesky weed, these purslane recipes they are here to prove that this herbaceous plant deserves a place of honor on your table.
If you just found out that purslane is edible, know that you are not alone. And in case you're wondering, it's a bit sour and a bit briny.
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But it also has a ton of health benefits and requires a lot less maintenance than other garden vegetables.
So the next time you notice something growing in your garden, grab a basket, let the groceries begin, and try one of these fabulous purslane recipes.
If this is your first time trying purslane, I suggest starting with a simple recipe like steamed purslane.
It lets you get a taste of the flavor, which is close to spinach and requires little to no effort to blend.
You'll cook it with garlic until the stems soften, which doesn't take long, so keep an eye on it.
When it's ready, we add a splash of cotija and a few drops of lemon.
There's nothing fresher in the garden than this salad.
In Mexico, purslane is a common plant famous as purslane. It is used in a variety of dishes, including this refreshing Mexican salad.
It adds a crackling, briny touch, like a ton of vitamins. And you don't need to add oil to this, all you need is lemon or lime juice.
Purslane is not just a Mexican ingredient; He is also Italian. And that's how they throw Sicilian style.
It is a wild and rustic salad with a bed of purslane garnished with cherry tomatoes, capers, oil and vinegar.
Take a bite and you'll appreciate that the leaves are juicy and crisp with a slight tart flavor.
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Get creative with your sauces and try something different like this purslane chimichurri.
Purslane adds a lemony-pepper flavor to this sparkling steakhouse favorite.
It's garlicky, vinegary, and tastes good on just about anything. Try it on flank steak, salmon, and burgers, just to name a few.
Need a simple vegetarian side dish packed with nutrients? Purslane is where it is!
Quickly sauté with garlic and a dash of soy sauce until the leaves and stems are tender.
This dish is not only rich in vitamins A and C, but you also get an immunity boost from garlic.
Purslane is often equated with spinach and watercress.
So do you know what that means? You can use it as a substitute in any and all of the best spinach snacks!
This garlicky yogurt dip has a blast of dill and tons of purslane.
It's a stellar way to introduce your friends to purslane, and it's captivating spread on sandwiches and inner wraps.
Don't let all the purslane you've collected go to waste! Instead, eat what you can and pickle the rest.
Pickling is a fun way to preserve foods, especially when using unusual ingredients.
Before pickling, be sure to wash the purslane well. Then, put it in a jar with the brine and let it rest for a few days.
All of these purslane recipes have me thinking of this refreshing Mexican salad.
It's full of summer flavors like tomatoes, corn, and cucumber, and you'll use just enough purslane to progress the flavor without drowning everything out.
Dressing this salad doesn't take much either: a touch of lime and olive oil is all that's needed.
This is how you transform pork chops and purslane into a comforting Mexican comfort dish.
Juicy pork chops are drizzled with tomatillo sauce, then simmered with purslane.
Of course, it wouldn't be a convenient home-cooked meal without a side of rice and beans.
You can even transform purslane into an amazing Lebanese hand cake. Bakleh is Arabic for purslane, which is the star of these scaly pockets.
The interior is packed with purslane and onion covered in pomegranate molasses and spices.
Since this requires store-bought pastries, these manual cakes are very simple to make. They use dairy-free puff pastries, and on top of this they are vegan!
When it comes to pesto, why not think outside the box and make it with purslane? The briny and tart flavor is ideal for pesto.
The recipe makes it old school with a mortar and pestle. But if you don't have one, a blender or food processor will work just fine.
In the meantime, prepare the pasta and this quick dinner will be ready in no time.
Purslane still makes a great pizza topping!
When you cook purslane, it tastes like spinach. Then you can meditate on this like a spinach, tomato and goat cheese pizza.
And what could be better than that? I can't wait to make this for our next pizza night.
This recipe will revolutionize your way of meditating on Mexican food. It's not loaded with cheese or pork, but rather full of fresh vegetables.
This vegetarian dish takes sautéed mushrooms, potatoes, and purslane and dips them in homemade salsa verde.
The next time you have a craving for Mexican food, give it a try. I think you will be pleasantly surprised by your new favorite dish.
If you have a craving for Mexican food with meat, this pork stew is a great option.
You are going to roast tomatoes, garlic, and jalapeños for a speedy sauce. So, you will smother the pork and purslane with it.
This recipe also uses epazote, which is a Mexican flavored herb. If you can't find any, use coriander instead.
This herb salad is a great addition to Mediterranean and Middle Eastern cuisine.
It has 4 different types of herbs apart from purslane. So it's very fresh, healthy and spicy too, thanks to the apple cider vinegar.
It's good with pita chips if you want to dive right in. Or you can combine it with a protein for a more complete meal.
If you put it in a cue, it will most likely come running. And if you put pico de gallo and avocado on it, be careful, it's hot!
Sautéed purslane is the main filling here, so they are suitable for vegetarians.
I like to pile mine with cotija cheese, but you can cut it out if you make it vegan.
I love looking for food! If you do too, this wild salad is a great use of the fruits of your labor.
This bed of hearty purslane leaves is made with savory Mediterranean ingredients like briny kalamata olives, cucumber, grape tendrils and feta cheese.
It also has a hint of uva de gato, which is a type of yerba mate that adds a nice spicy finish.
Healthy and fresh, this tasty bowl makes a fabulous summer soup.
It is served gazpacho style, so it is eaten cold, which makes it super refreshing. I feel like it also fills me up really well without that stuffy feeling.
Fattoush is one of my favorite salads, and it's a great use of purslane.
I love the hint of sweet pomegranate molasses and the burst of mint.
This one calls for Lebanese flatbread, but use whatever day-old bread you have sitting around in the kitchen.
Kulfa dal is an Indian dish with pulses and purslane.
Like each and every version of dal, it has a flavored seasoning blend that infuses just a few simple ingredients with a surprising amount of flavor.
Serve a flatbread or naan with this as you'll want to soak up every last bite.
