Purslane Three Ways

 

Purslane (Portulaca oleracea) is an Australian native plant and generally considered  a weed.  They grow rampant in summer at the farm where I volunteer and we are constantly pulling them out so they don't  take over and deprive the vegetables of water and nutrients.  Not all of them go to the compost, however.  They are actually good to eat, a super food packed with antioxidants, minerals and omega-3 fatty acids.  Prostrate with fleshy reddish stems and thick oval shaped leaves, all parts of the plant are edible (though I do pick out and discard the thicker stems not because they are tough but for even cooking).  Do your own research, so you are confident in identifying and eating them safely.  Purslane which has a slightly sour and salty taste can be eaten raw or cooked.  I have three delicious recipes here -  a purslane stir fry, a Turkish purslane stew and a purslane soup.

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Purslane Stir Fry with Capsicums

Serves 4

INGREDIENTS

• 500g / 1 lb 2oz purslane
• 200g / 7oz red or yellow capsicums
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• sea salt and freshly ground black pepper, to taste

METHOD

1. Wash purslane thoroughly to remove any grit.  Drain and roughly chop stems and leaves.  
2. Heat oil in a wok on medium high until hot.  Add garlic and let it sizzle for 30 seconds.  Add purslane and capsicums.  Stir fry for 2-3 minutes until the vegetables begin to wilt.
3. Add soy sauce and sugar.  Continue to stir fry for 1-2 minutes.  Season with salt and pepper to taste.  Serve with rice as a vegetarian meal.

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Turkish Purslane Stew

Serves 4

INGREDIENTS

• 500g / 1lb 2oz purslane
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 400g / 14oz tinned or fresh chopped tomatoes
• 3-4 tablespoons basmati rice*
• 1 cup hot water
• 1 teaspoon sea salt
• ½ teaspoon sugar
• 1 cup Greek yoghurt

*If you like to use brown rice, you might want to parboil them first as they take longer to cook than basmati rice.

METHOD

1. Wash purslane thoroughly to remove any grit.  Drain and roughly chop stems and leaves. 
2. Heat oil in a large frying pan on medium.  Add onions and sauté for 1-2 minutes until slightly softened.  Add garlic and sauté for another minute.
3. Stir in tomato paste and tomatoes.   
4. Add purslane.  Continue to cook, stirring, until the purslane starts to wilt.
5. Add rice, hot water, salt and sugar.  Stir to combine.  Cover and reduce heat to low.  Simmer for 20-25 minutes.
6. Serve with Greek yoghurt on top and Turkish bread.

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Creamy Purslane Soup

Serves 4

INGREDIENTS

• 200g / 7oz purslane
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 medium potatoes, peeled and diced into cubes
• 2 tablespoons olive oil
• 3 cups vegetable or chicken stock
• ¼ teaspoon sea salt
• freshly ground black pepper, to taste
• 4 tablespoons cream (optional)

METHOD

1. Wash purslane thoroughly to remove any grit.  Drain and roughly chop stems and leaves.
2. In a medium size saucepan, heat oil over medium.  Add onion and garlic and sauté for 1 minute until slightly softened.
3. Add potatoes and most of the purslane (150g / 5¼oz).  Continue to sauté for another minute until coated with oil.
4. Add stock and salt.  Bring it to a boil, then simmer for about 20 minutes or until the potatoes are tender.
5. Remove from heat and process with a hand-held blender until the soup is smooth.
6. Stir in the remaining purslane.  Simmer for another minute until heated through.
7. Season with freshly ground black pepper, to taste.  Serve soup with a little cream drizzled over the top, if like.