Purslane is an edible plant that can be found in most areas with a mild or temperate climate. It is even possible to find it in nature. It is a plant rich in minerals, omega-3 fatty acids (which are good for the heart) and vitamins A and C. Use it to make a refreshing summer salad to serve as a side dish or appetizer. You can also mix it with cucumbers (another fresh-tasting vegetable) to make a simple cold soup. Alternatively, stir-fry it to prepare a healthy and delicious snack.
Ingrediants
Portulaca Summer Salad
- 1 large cucumber (peeled and seeded, cut into 4 pieces lengthwise and chopped)
- 1 medium tomato (chopped)
- 1 bunch of washed purslane (stemless and chopped)
- 1 jalapeño pepper (seeded and chopped)
- 2-3 tablespoons (30-45 ml) of lemon juice (preferably freshly squeezed)
- Salt and Pepper To Taste.
Makes about 4 servings
Cold Portulaca and Cucumber Soup
- 3 cucumbers (unpeeled and roughly chopped)
- 1 green tomato (roughly chopped)
- 1 medium green onion (not to be confused with shallot)
- 3 cloves of garlic (peeled)
- 1 bunch of washed purslane (leaves and tips)
- 1/2 long green chilli
- 180 ml of Greek yogurt
- 2 teaspoons (10 ml) of sherry vinegar
- 1/2 teaspoon of sugar
- Salt to taste.
- 1/2 stale and chopped pita bread
- 2 tablespoons (30 ml) of extra virgin olive oil
Makes about 2 servings
Fried purslane
- Purslane stems washed
- Bread crumbs
- Flour
- Egg
- Salt and pepper
- Olive oil
- Sauces (such as ketchup, mustard, and sour cream)
Steps
Method 1 of 3: Make a Purslane Summer Salad
Step 1. Mix the ingredients in a large bowl
Put all the solid ingredients in a bowl. Stir the salad with clean hands or tongs to evenly distribute the ingredients. Squeeze 2-3 tablespoons (30-45 ml) of lemon juice onto solid ingredients. Stir once more to make the juice distribute well.
Step 2. Season the salad to taste
Gradually sprinkle the salt on the salad. Stir it and taste it every time you add salt to try it. To make it a little tastier, add garlic powder or ground black pepper in a similar way. Squeeze more lemon juice to make it more tart.
The lemon will mitigate the taste of the jalapeño pepper. Add a handful of ground red pepper and mix it with the other ingredients to spice up the salad
Step 3. Serve the purslane salad as a side dish
The naturally citrusy taste of this dish goes well with fish, especially if it has been seasoned with lemon juice, lemon zest or lemon pepper. You can also use it to prepare a meal whose main course is pork-based, such as chops.
- Balance the spicy notes of the salad by cooking fish (such as tilapia) with lemon butter. Cook the fish in the broiler or in the oven and then squeeze lemon wedges into it.
- The flavor profile of this summer salad goes well with Mexican food. Serve it with quesadillas, tacos and burritos.
Step 4. Serve the salad as an appetizer
This salad is perfect for a refreshing snack on hot summer days. Serve it with tortilla chips to turn it into a light and healthy snack. Guests can use these corn triangles to collect and eat the salad. Keep leftovers in the fridge for up to 5 days in an airtight container.
Method 2 of 3: Make a Cold Cucumber and Portulaca Soup
Step 1. Blend the ingredients
Put all the ingredients in the jug of a blender or food processor. Blend them until you get a smooth and homogeneous mixture. Stir in some garlic to make the taste stronger and add sprigs of mint to make the soup even more refreshing.
Step 2. Dilute the mixture if necessary
This recipe makes for a relatively thick soup. Do you prefer it to be less full-bodied? Pour a little water into the blender jug at a time. Keep adding water until you get the desired consistency.
You can add yogurt to make a rich and creamy soup. Pour in a little at a time, then close the blender tightly and turn it on to incorporate the yogurt
Step 3. Season the soup to taste
Taste it once you have achieved the desired consistency. Pick up some with a spoon. Add salt, sugar, and other ingredients as needed to achieve the desired taste.
Step 4. Serve the soup cold
Transfer the soup to a bowl or container. Keep it in the fridge and serve it as soon as it becomes very cold. Using an airtight container it should keep fresh for 3-4 days.
Method 3 of 3: Fry the Portulaca
Step 1. Make flour, eggs and breadcrumbs
Take 3 medium sized bowls or 3 shallow plates and fill them with moderate amounts of flour, eggs and breadcrumbs respectively; each container is intended for a single ingredient. Beat the eggs using a whisk or fork until smooth.
- To make breading easier, line up the bowls so that the first contains the flour, the second the beaten eggs, and the third the breadcrumbs.
- If you run out of ingredients during the preparation, you can always add them in larger quantities. Leftover ingredients should be used immediately to prepare another dish, otherwise they should be thrown away.
Step 2. Bread purslane
After washing the purslane, take a stem with clean hands or tongs and coat it well with flour. At this point, immerse it completely in the eggs, let the excess drain into the bowl, then roll the purslane in the breadcrumbs until it is completely covered.
Repeat the process until you finish the purslane. You can fry a portion of breaded purslane at a time or set them aside and fry them all together
Step 3. Fry the purslane
Adjust the gas to moderate heat and line a pan with a drizzle of olive oil. Once the pan has been heated, put the purslane to cook. Let it cook for about 5 minutes or until the breading is golden brown. Turn it while cooking to fry it evenly on both sides.
Step 4. Eat fried purslane alone or with dips
Remove the purslane from the pan and place it on a few sheets of kitchen paper to absorb the excess oil; you can eat it once cold. Season with salt and pepper to taste. Try serving it with sauces like ketchup, mustard, and sour cream.
Experiment with different toppings to find out which one you prefer. For example, fried purslane can be served with a drizzle of teriyaki or soy sauce
Warnings
- Kitchen tools, such as blenders, should be used following the instructions to the letter. Improper use could cause injury, damage your home or make it dirty.
- Use hot tools or foods with caution. When needed, use pot holders and oven mitts to protect your hands and work surface.
