Many people think that purslane is weed. If you have garden, you can see purslane easily.
From my childhood times, I remember some of my neighborhoods who tried to get rid of it. I mean many people think that purslane is just unwanted plant. Many vegetarians and vegans don’t even know it can be eaten and very delicious. Also, purslane is very critical for those people who don’t eat fish because it is rich in Omega – 31.
Moreover, although it is rich in dietary fiber, vitamins, and minerals, it is very low in calories. Good news for those of you who are on diet. Besides, it includes Vitamin A and C too2.
I am not a nutrition expert but even if you search for purslane on internet, you will recognize how health this food is.
I also learnt that Purslane is very popular in India and they cook many different recipes with it. I am planning to search Indian recipes soon too.
Purslane can be eaten either fresh or cooked. Some popular Purslane dishes which come to my mind are yogurt with fresh purslane and garlic and also cooked Purslane with bulgur.
Personally, I am not a big fine of cooked version and I don’t eat yogurt either. Therfore, I always prefer to eat it fresh. Below, I am giving my salad recipe, I make some changes. So, I wrote all alternatives i applied until now.
- 2 bundles purslane
- 1 cup green lentil (or you can use quinoa, barley, rice, oats, bulgur or any other grains as a salad base too)
- 1.5 cups water for 1 cup lentil (for bulgur and others, just add them into boiling water and boil them around 10 -15 minutes)
- 1 tablesoon pine nut. Just put nuts and olive oil to the frying pan and let them to be in golden color) or you can use 2-3 tablespoon ground walnuts (you can use food processor and decide thickness yourself)
- Cucumber and tomato if you like
- Separate the leaves from their branches (I keep small, thin branches as I like their taste too. It depend on your preferences) and rinse under cold running water
- Dip them in the vinegar solution (I always clean vegetables with vinegar that kills bacteria)
- While waiting put 1.5 cup hot water into the pot and add lentil. Turn the heat to low and cook around 15 minutes (take one and try to make sure it is cooked well) and drain them. After that, let the lentils be cold about 10 minutes.
- Rinse purslane again under cold running water and drain it by using filter (If you have salad spinner, you can use it to remove the water from purslane or you can put them on tea towel)
- Combine purslanes, lentils and pine nuts/walnuts and other ingredients in a bowl , add olive oil and vinegar and toss again.
- Byrne, R. and McAndrews, J. H. (1975), Pre-Columbian puslane (Portulaca oleracea L.) in the New World. Nature 253:726-727 via Wikipedia Turkey