PURSLANE RECIPES

PURSLANE:  Not only does purslane have leaves in Omega-3 fatty acid, but it also has stems high in vitamin C. Omega-3 fatty acids are instrumental in regulating our metabolism. Purslane contains a very high concentration of alpha-linolenic acid -- several times the concentration in spinach.  Purslane is also naturally high in magnesium, iron, calcium, potassium, and iron. A bounty of nutrition!

PURSLANE (VEDOLAGAS) & CILANTRO SOUP ~ www.food.com

Ingredients:

3 cups chicken broth

1/2 small onion, sliced into thin rings

3 -4 stewed tomatoes, chopped

1 teaspoon cilantro, chopped

1 pinch garlic salt

1 pinch salt

1 cup cooked purslane, chopped

• In a large cooking pot, heat the chicken broth, add onion, tomatoes and cilantro.
  

• Heat to a slow boil, reduce heat, add garlic salt and salt to taste.
  

• Simmer 5 minutes, covered.
  

• Add the chopped, cooked purslane. Stir.
  

• Serve at once.
  

WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING ~ www.food.com

Ingredients:

Salad

Purslane (A large bunch, about 4 cups)

1 red onion, peeled and finely diced

1 tomato, finely diced

Dressing

1 lemon, juice of

4 -5 tablespoons olive oil

1/2 teaspoon salt

• Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
  

• Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
  

• Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
  

• Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread
  

GRILLED ZUCCHINI SALAD WITH TOMATO & WILD PURSLANE ~ www.food.com

1 teaspoon finely grated fresh lemon zest

3 tablespoons fresh lemon juice

1 tablespoon finely chopped shallot

1/4 teaspoon Dijon mustard

1/2 teaspoon salt

1/3 cup extra virgin olive oil, plus additional for brushing zucchini

1/4 teaspoon black pepper

3 tablespoons chopped fresh flat-leaf parsley

4 zucchini, halved lengthwise (1 3/4 to 2 lb total)

12 ounces purslane, thick stems removed (4 cups)

10 ounces pears or 10 ounces cherry tomatoes, halved lengthwise

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  

• Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
  

• Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
  

• Toss zucchini with arugula, tomatoes, and dressing in a large bowl. Serve immediately.
  

**You can also just mix the purslane leaves with a thick Greek or Balkan-Style yogurt, some ground coriander, minced garlic, salt and pepper.  This creates a lovely tzatziki type of dip that is great with raw vegetables or crackers!**

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca