Weedy purslane is actually a superfood
Fast-growing and drought-hardy, purslane thrives in poor soil and direct sunlight, making it a nuisance to many.
Look for it in cracks in the sidewalk or driveway or taking over rows in the garden.
Pull out the ground-covering creeper, if you must – but don’t throw it away. Instead, eat it. Or pick up a pile at the farmers market.
Packed with omega-3 fatty acids and vitamins A and C, purslane is a sprawling succulent herb and nutritional powerhouse. Around these parts, it’s also considered a weed and often overlooked as an ingredient, let alone superfood.
Low in calories but rich in riboflavin, iron, magnesium, calcium, potassium and manganese, purslane’s leaves and stalks are both edible. In fact, they show up in cookery books dating back to the 18th century.
I recently spotted some for sale by Spokane’s Urban Eden Farm at the Thursday Market in the South Perry District. I first tried it five or six years ago at the Yakima Farmers Market, where a vendor was selling it by its Spanish name: verdolagas.
In Mexico, purslane is commonly paired with pork. It also complements salsas, salads, soups, stews and stir-fries.
The fleshy, spoon-shaped leaves are reminiscent of – but thinner than – those of a baby jade plant. Their flavor is somewhat citrusy with slight hint of pepper, though not as spicy as watercress or arugula.
Raw, they provide a crunchy, lemony tartness – perfect for tucking into tacos and wraps or stuffing into sandwiches and quesadillas. Use purslane to garnish gazpacho or atop pizza. Chop it up and add it to omelets, potato salad or tzatziki, as is common practice in Greece where purslane thrives.
Or, as is ever popular these days, pickle it.
Cooked, purslane makes for a simple side dish when sautéed in a little olive oil, or steamed and dressed with a lemon juice, salt and pepper, and a bit of garlic.
Purslane Quesadillas
From Food Network Kitchens
4 ounces purslane
Four 8-inch flour tortillas
8 ounces low-moisture whole milk mozzarella or Oaxacan cheese, coarsely grated
8 teaspoons prepared salsa verde
4 teaspoons unsalted butter
Tear the purslane into 2- or 3-inch pieces, stripping the little shoots from the main stems; discard the woodiest pieces.
Lay the tortillas on your work surface. Sprinkle some cheese on half of each tortilla, leaving ½-inch border. Put some purslane on top of the cheese, and drizzle about 2 teaspoons of the salsa verde on top. Top the purslane with the remaining cheese. Fold the tortillas in half.
Heat a medium nonstick skillet over medium heat. Add 2 teaspoons of the butter and melt until the foam just about subsides. Put in 2 of the tortillas and cook, pressing lightly with a spatula once or twice, until the underside is golden brown, about 2 minutes. Flip, and cook until the second side is brown and the cheese is melted, about 2 more minutes.
Transfer the tortillas to a cutting board. Wipe out the skillet. Repeat with the remaining butter and tortillas, lowering the heat a bit if the butter or tortilla browns too quickly.
Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately.
Tzatziki (Greek Yogurt Dip) with Purslane, Cucumbers and Herbs
3 cups (about 12 ounces) purslane
6 small organic cucumbers, peeled, seeded and shredded
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups strained Greek sheep’s milk yogurt (or any thick Mediterranean-style yogurt)
1/4 cup extra-virgin Greek olive oil
3 garlic cloves, crushed with the flat side of a knife
2 teaspoon ground coriander
Sea salt and ground pepper
Wash purslane, spin dry and trim away any tough stems. Transfer to a salad bowl. Wring the liquid out of the shredded cucumber by gathering it up with your hands, one small bunch at a time and squeezing it between your palms. Transfer to the bowl and add the herbs.
Whisk together the yogurt, olive oil, garlic and coriander and season with salt. Add the yogurt mixture to the vegetables and mix well. Season with pepper and additional salt if needed. Serve.