If you have not heard of purslane, you may be missing out on one of the most nutritious greens you can eat. This prolific succulent packs a big nutritional punch offering the highest level of Omega-3 fatty acids as compared with other vegetables, and is chock full of vitamins A and C.
At the Union Square Farmers' Market, I've seen purslane frequently sold with the roots intact, and in the past I've successfully transplanted them in my container garden. So, if you have space in your garden, this is a very easy vegetable to grow, so much so that the FDA has deemed it a weed, the seventh worst in the world. Yipee!
Purslane has a wonderfully refreshing lemony flavor that brightens up salads and works well to contrast sweet flavors, such as roasted beets.
This recipe is dedicated to my another soul food sister, Helen Abe, who loves everything natural, beautiful and fun.
PURSLANE PARSLEY SALAD
adapted from Gourmet magazine
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice, preferably Meyer lemon
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1/2 pound cherry tomatoes, quartered
- 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
- 2 cups packed flat-leaf parsley leaves (from 1 large bunch)
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.