3 easy and nutritious purslane recipes

Purslane is a bright green plant with a fleshy and juicy texture. Discover this versatile ingredient with these simple recipes!

• 3 recipes with purslane for everyone
• 1. Purslane omelette
• 2. Lentil and portulaca salad
• 3. Chickpea and purslane stew
• Use of purslane in cooking
• 1. What parts are edible?
• 2. Why use it in recipes?
• 3. Is it better to take it raw or cooked?
• 4. Can you eat every day?
• 5. Do you have contraindications?

• The culinary use of purslane is back in fashion after the appearance of other more profitable vegetables made it less and less used. Luckily, now it is easier to find this vegetable in the markets, so why not discover new recipes with purslane to be able to include it in your dishes and take advantage of all the nutrients it gives you?
• On another occasion we have talked about the benefits of purslane for health. Here we invite you to explore another of its strengths, it’s refreshing slightly lemony flavor and its fleshy texture, preparing simple and tasty recipes with purslane. Do you sign up to try this ingredient?

3 RECIPES WITH PURSLANE FOR THE WHOLE FAMILY

• In all likelihood, purslane (Portulaca oleracea) has been a staple ingredient in the cuisine of your ancestors. Then modern agriculture has arrived with much more profitable crops such as Swiss chard or spinach that have gradually made purslane disappear from the markets.
• However, purslane is gradually reconquering kitchens thanks to the rediscovery of its nutritional qualities, ideal for vegan and vegetarian diets, and scientific research that supports its medicinal properties.
• Anyway, if this is the first time you use this ingredient it is normal to wonder how it is cooked. But you will see that it is a very simple ingredient and compatible with many dishes, starting with salads. Below, we propose 3 simple and tasty recipes with purslane.

1. PURSLANE OMELETTE

Ingredients:

• 1 bunch of purslanes
• 4 eggs
• extra virgin olive oil
• salt

Preparation:

1. Wash and drain purslane. Cut the stems into pieces.
2. Sauté purslane stems and leaves for a few minutes in a pan with little oil.
3. Apart, beat the eggs in a dish and add a pinch of salt.
4. Add the purslane in the dish with the beaten eggs and stir.
5. Add little oil in the pan and cook the tortilla on both sides.
6. Silver and serve.

You can accompany the tortilla with a homemade bread or with a glass of traditional gazpacho.

You can also prepare a vegan version of this omelette by replacing the eggs with chickpea flour. Learn how to use chickpea flour to make tortillas with Virginia Garcia!

2. LENTIL AND PORTULACA SALAD

Ingredients:

• 200 g cooked green lentils
• 2 sun-dried tomatoes
• 2 tablespoons pitted black olives
• 4 sprigs of purslane (we use the leaves)
• 4 lettuce leaves
• 1 tablespoon sesame seeds
• 1 tablespoon sunflower seeds
• extra virgin olive oil
• balsamic vinegar
• black pepper
• salt

Preparation:

1. Place the already cooked and drained lentils in a salad dish.
2. Place the dried tomato in water for 15 minutes to hydrate and then cut it into pieces.
3. Wash the purslane and separate the leaves.
4. Wash the lettuce and cut it into pieces.
5. Add the dried tomato, olives, purslane and lettuce leaves, sesame and sunflower seeds in the dish with the lentils.
6. In a bowl, prepare a vinaigrette by mixing two tablespoons of extra virgin olive oil, one of balsamic vinegar, salt and ground pepper to taste.
7. Add the vinaigrette to your salad and mix everything before serving.

3. CHICKPEA AND PURSLANE STEW

The recipes of stewed purslane are very tasty and there are endless options. You can opt for vegetarian purslane stews, without meat, or, if you eat meat, make them with chicken.

This time we suggest a chickpea and purslane stew, two superfoods rich in nutrients and perfect for a balanced diet and ideal for vegetarians.

To prepare this recipe with purslane, follow the steps of the chickpea and spinach stew recipe and replace spinach with purslane.

USE OF PURSLANE IN COOKING

With these purslane recipes you already have a base to taste this “new” vegetable. Of course, after tasting the taste and texture of purslane you will want to experience more.

You can look for other purslane recipes and inspiration in magazines and blogs, but it can also be interesting to create your own recipes based on purslane. After all, it is a very versatile ingredient with a mild flavor that is easily impregnated with the flavor of other ingredients you use in your recipes.

In addition, you can take advantage of its fleshy consistency and juice to make your dishes fresher and more appetizing.

As you experiment with purslane in the kitchen, you will see that this vegetable is usually used like most green leafy vegetables and is perfect for simple and quick recipes.

Here are some suggestions for cooking with purslane:

• Add it in your stews and soups.
• Add the leaves and tender stems in salads.
• Sauté with other vegetables.
• Put it in your sandwiches.
• Use it as an accompaniment to grilled meat, fish or vegetables.

If you still have more doubts about the culinary use of purslane, read on!

1. WHAT PARTS OF PORTULACA OLERACEA ARE EDIBLE?

Purslane is an edible plant from which you can take advantage of stems, leaves and flowers.

2. WHY SHOULD YOU USE PURSLANE IN YOUR RECIPES?

Edible purslane grows everywhere and is considered a “weed”, potentially invasive for its outstanding reproductive abilities. If you look, you will surely find it even in the city. On the other hand, not everyone knows that this herb has all the attributes of a superfood and, surely, the best thing you can do to fight against the invasion of purslane is to eat it.

Among the most outstanding nutrients of purslane are:

• Vitamins A, C and group B,
• Minerals such as magnesium, calcium, potassium and iron.
• Omega 3 and 6 fatty acids.

As if that were not enough, purslane is, like other vegetables, rich in water, fiber and low in calories.

3. IS PURSLANE BETTER RAW OR COOKED?

The ideal is to use the young plant, more tender and richer in mineral salts and vitamins. If you use it raw in salads, you can take advantage of nutrients such as vitamin C that is denatured with high temperatures.

Conversely, other nutrients such as vitamin A are better utilized if the vegetable is lightly cooked with small amounts of fat. A thread of olive oil, for example.

4. CAN YOU EAT PURSLANE EVERY DAY?

Portulaca oleracea is an edible plant with a slightly salty and acidic taste very pleasant and refreshing. If wild purslane is used, it is important to make sure you know how to identify it to avoid poisoning.

It is a healthy food if it is taken in moderate amounts within a varied and balanced diet.

There are no contraindications to eating purslane every day, as long as it is used in moderation like any other ingredient. However, it should be noted that it may have a slightly laxative effect.

5. DOES PURSLANE HAVE CONTRAINDICATIONS?

Purslane contains a substance called oxalic acid or oxalate that is also found in other foods such as coffee or spinach. A diet particularly rich in oxalates can have negative effects on people who suffer or have suffered from urinary tract stones.

In this case it may be appropriate to avoid purslane and other foods rich in oxalates.

Likewise, it is recommended to reduce or avoid the consumption of purslane during pregnancy and lactation due to the lack of studies that prove its safety in these states.