I've been weeding my garden today, after almost 2 weeks of rain --
following 2 months of drought. I've pulled up a couple of pounds of
purslane (there's more out there) and wondering what to do with it. I
know it is edible and supposed to be very nutritious.
I'll probably stirfry some of it with onions, hot peppers, steamed brown
rice, and a little bit of breakfast sausage.
Aiiiyee, the stuff is a weed here. Make sure you pull it from edible sort of
ground, less insect sprays and so on. I think Logee's carries a foreign
variety that has thicker stalks. The Joy of Pickling has a recipe for
pickling it. Sounds interesting.
I tasted a bit of it raw (mainly to see how tough the big stems were)
and was surprised that it is tart; like sorrel, but less so.
Instead of stir-frying it, I blanched some leaves and small stems, and
when they were done I stirred them into some brown rice with a little
chile & garlic paste (the oily kind from a SE Asian market.)
It wasn't /great/ but I'd eat it again. I may look up some Turkish or
Middle Eastern dishes using the stuff, maybe to go with that lamb that's
been in the freezer for a couple of years...
When I was experimenting with purslane a couple years ago, I found that it
makes a good cream soup that can be eaten hot or cold. I also put it raw
into a sandwich with cream cheese and smoked salmon, or into a BLT with
honey mustard. If I was going to pair it with lamb, I'd consider making
plain lamb-and-potato kabobs, then combine purslane, walnuts, and olive oil
into a kind of pesto to accompany.
Now that I know what to do with it, naturally, I haven't seen it since.
Bob, I think it's nice paired with those soba noodles and whatever else.
Adds a tiny bit of crunch. I usually put a little of whatever leftover meat
or veggies or in the fridge, along with some soup base or broth.
Or you can try this New Mexican way of preparing purslane (verdolaga)
2 cups purslane
4 tbs fat (lard is good here) or 1/2 cup diced salt pork
2 tbs chopped onion
1 cup shredded cooked meat (jerky preferred)
1 tsp ground coriander seed
salt to taste
Wash purslane leaving stems. Fry onion in fat; add purslane and meat.
Season. Cover and cook until tender.
Thanks so much Arri, I had forgotten the Spanish word for it. My mostly pale
neighbors thought I was crazy for suggesting they could eat the weeds...
There is so much good food for the adventurous.
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