Though it may look like a pesky weed, these purslane recipes are here to prove that this herbaceous plant deserves pride of place on your dinner table.
If you just found out that purslane is edible, know that you’re not alone. And in case you’re wondering, it’s a little sour and kind of salty.
But it’s also got a ton of health benefits and requires far less tending to than other garden veggies.
So next time you notice some growing in your yard, grab a basket, let the foraging commence, and try one of these fantastic purslane recipes.
If this is your first time trying purslane, I suggest starting with an easy recipe like steamed purslane.
It lets you get a sense of the taste, which is close to spinach and takes little to no effort to whip up.
You’ll cook it with garlic until the stems turn tender, which doesn’t take long, so keep an eye on it.
When it’s done, add a sprinkle of cotija and a squeeze of lemon.
It doesn’t get any more garden-fresh than this salad.
In Mexico, purslane is a common plant known as verdolaga. It’s used in an array of dishes, including this refreshing Mexican salad.
It adds a crunchy, salty kick as well as a ton of vitamins. And there’s no need to add oil to this – all you need is lemon juice or lime.
Purslane isn’t only a Mexican ingredient; it’s an Italian one too. And this is how they toss the Sicilian way.
It’s a wild, rustic salad with a bed of purslane spruced up with cherry tomatoes, capers, oil, and vinegar.
Take a bite, and you’ll notice the leaves are juicy and crunchy with a mild sour taste.
Get creative with your sauces and try something different like this purslane chimichurri.
Purslane adds a lemony, peppery flavor to this bright steakhouse favorite.
It’s garlicky, vinegary, and tastes good on just about everything. Try it on flank steak, salmon, and burgers, just to name a few.
Need an easy veggie side dish full of nutrients? Purslane is where it’s at!
Give it a quick sauté with garlic and a splash of soy sauce until the leaves and stems are fork-tender.
Not only is this dish rich in vitamins A and C, but you get an immunity boost from the garlic too.
Purslane is often compared to spinach and watercress.
So you know what that means? You can use it as a substitute in all the best spinach appetizers!
This garlicky yogurt dip has a burst of dill and a hefty amount of purslane.
It’s a stellar way to introduce your friends to purslane, and it’s lovely smeared on sandwiches and inside wraps.
Don’t let all that purslane you picked go to waste! Instead, eat what you can and pickle the rest.
Pickling is such a fun way to preserve food, especially when using not-so-typical ingredients.
Before pickling, be sure to wash the purslane thoroughly. Then toss it in a jar with the brine and let it rest for a few days.
All of these purslane recipes have me thinking about this refreshing Mexican salad.
It’s rife with summer flavors like tomatoes, corn, and cucumber, and you’ll use just enough purslane to enhance the taste without drowning everything out.
Dressing this salad doesn’t take much, either – a hint of lime and olive oil is all it takes.
This is how you turn pork chops and purslane into a comforting homestyle Mexican dish.
The juicy pork chops get doused in tomatillo sauce, then simmered with purslane.
Of course, it wouldn’t be a proper homestyle meal without a side of rice and beans.
You can even turn purslane into an incredible Lebanese hand pie. Bakleh is Arabic for purslane, which is the star of these flaky pockets.
The inside is full of purslane and onion coated in pomegranate molasses and spices.
Since this calls for store-bought pastry, these hand pies are very easy to make. Use dairy-free puff pastry, and they’re also vegan!
When it comes to pesto, why not think outside of the box and make it with purslane. The salty, sour taste is perfect 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 do just fine.
In the meantime, get the pasta going, and this quick dinner will be ready in no time at all.
Purslane even makes for a great pizza topping!
When you cook purslane, it tastes sort of like spinach. So you can think of this as spinach, tomato, and goat cheese pizza.
And what could be better than that?! I can’t wait to whip this up for our next pizza night.
This recipe will revolutionize how you think of Mexican food. It’s not loaded in cheese or pork, but instead, it’s brimming with fresh veggies.
This vegetarian dish takes sautéed mushrooms, potatoes, and purslane and drowns them in homemade salsa verde.
Next time you crave Mexican food, give this a try. I think you will be pleasantly surprised by your new favorite dish.
If you’re craving Mexican food with meat, this pork stew is a prime choice.
You’ll pan-roast tomatoes, garlic, and jalapeños for a quick sauce. Then, you’ll smother the pork and purslane with it.
This recipe also calls for epazote, which is an aromatic Mexican herb. If you can’t find any, use cilantro instead.
This herb salad is an excellent addition to the Mediterranean and Middle Eastern cuisine.
It’s got four different types of herbs in addition to purslane. So it’s very fresh, healthy, and tangy, too, thanks to the apple cider vinegar.
It’s good with pita chips if you want to dive right in. Or you can pair it with a protein for a more complete meal.
If you put it in a taco, chances are, I’ll come running. And if you add pico de gallo and avocado, you better watch out because I’m coming in hot!
Sautéed purslane is the main filling here, so these are vegetarian-friendly.
I like to pile mine with cotija cheese, but you can leave it out if you’re making this vegan.
I love foraging for food! If you do too, this wild salad is an excellent use of the fruits of your labor.
This bed of succulent purslane leaves gets fixed up with flavorful Mediterranean ingredients, like salty kalamata olives, cucumber, grape tendrils, and feta.
It also has a hint of stonecrop, which is a type of herb that adds a nice peppery finish.
Healthy and fresh, this zesty bowl is a fantastic summer soup.
It’s served gazpacho style, so it’s eaten cold, making it super refreshing. I find it also fills me up nicely without that weighed-down feeling.
Fattoush is one of my favorite salads, and it’s a great use of purslane.
I love the touch of sweet pomegranate molasses and the burst of mint.
This one calls for Lebanese flatbread, but use any day-old bread you have sitting around the kitchen.
Kulfa dal is an Indian dish featuring legumes and purslane.
Like all versions of dal, it has an aromatic spice blend that infuses just a few simple ingredients with a surprising amount of flavor.
Serve a flatbread or naan with this one because you’ll want to soak up every last bite.
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