Here are some recipe ideas that feature purslane:
Purslane Salad
– Ingredients:
– 1 cup purslane leaves and stems
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Instructions:
1. Combine purslane, cherry tomatoes, cucumber, and red onion in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper to taste.
Purslane Smoothie
– Ingredients:
– 1 cup purslane leaves and stems
– 1/2 cup frozen pineapple
– 1/2 cup frozen berries
– 1/2 cup Greek yogurt
– 1/2 cup almond milk
– 1 tablespoon honey (optional)
– Instructions:
1. Blend purslane, pineapple, berries, Greek yogurt, and almond milk in a blender.
2. Add honey if desired for sweetness.
3. Blend until smooth and enjoy.
Stir-Fried Purslane
– Ingredients:
– 1 cup purslane leaves and stems
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/4 cup chopped bell pepper
– Salt and pepper to taste
– Instructions:
1. Heat olive oil in a pan over medium heat.
2. Add garlic and sauté for 1 minute.
3. Add purslane and bell pepper.
4. Stir-fry until purslane is tender.
5. Season with salt and pepper to taste.
– Ingredients:
– 1 cup purslane leaves and stems
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Instructions:
1. Combine purslane, vinegar, water, sugar, salt, and black pepper in a bowl.
2. Let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
3. Serve as a tangy side dish or snack.
These are just a few ideas to get you started. Purslane is a versatile ingredient that can be used in many different recipes.