Five Ways to Cook and Prepare Purslane
That tiny succulent weed that seems to grow all over a person’s yard is actually a delicious edible. While it is better tasting that dandelion greens, purslane has a sweet and sour flavor that makes it the perfect complement to meats and other vegetables. Think sweet and sour Asian food. Purslane is a ground cover that will grow tiny yellow flowers in the summertime, but if you want to get this quickly spreading weed under control, the best way to do it is to cook it and serve it. Cooked purslane is rich in vitamin A, calcium and potassium. The best of the purslane is that it can be eaten raw or cooked, so below are some great ideas for preparing this weed in your meals:
Make a salad of one chopped romaine heart, a half cup of purslane leaves, and a quarter of red onion, finely chopped. Wash the greens out well, dry on a paper towel, then toss well. Add some sliced cucumber and tomatoes if desired, then serve with your favorite dressing.
Purslane stems are full of water. You can blend some chopped “stalks” of purslane in a blender with some celery and carrots and make your own vegetable juice.
Go Asian. Cook a half cup of purslane petals with a chopped carrot, a half head of cauliflower, and a cup of string beans in a large pan with a tablespoon of olive oil over medium heat. In a separate pan, cook either some chopped chicken or beef with some added soy sauce, enough for the members in your family if needed. In a small pot, cook up some Minute rice. Add the meat to the vegetables and stir in well, adding a little water to make some gravy. Turn down to simmer. Once the rice is ready, serve the food on top of the rice.
Make a nice stew for lunch with purslane. Wash and chop up the purslane, about a half cup, added to a stew pot with six cups of water, a chopped carrot, a chopped parsnip, a diced russet potato, and a sprig of parsley. Cook on medium heat and stir occasionally. Let the stew cook for twenty minutes, then serve with some fresh bread.
Need some fancy sandwiches for that afternoon tea of coffee? Cucumber sandwiches are a classic, but purslane sandwiches are even better. Use thin bread, with the crusts cut off. Use a sweet butter or margarine to spread on both sides of the bread. Lay washed sprigs of purslane across the buttered side, then add the top layer of bread. Cut the sandwich diagonally in half if desired. Your guests will want to know what’s inside that tastes so good. They’ll be surprised when you tell them it’s purslane.
