Have you ever heard of purslane? This humble weed, often overlooked in gardens, is a nutritional powerhouse and can be incredibly delicious when prepared correctly. My neighbors from Turkey introduced me to this fantastic plant, and I was amazed at how tasty and versatile it is. Let me share how you can enjoy purslane in your kitchen and perhaps even agree that it’s tastier than meat!

What is Purslane?

Purslane, also known as “verdolaga” in some regions, is a leafy green plant with thick, succulent leaves and a slightly tangy flavor. It’s packed with nutrients, including omega-3 fatty acids, vitamins A, C, and E, and antioxidants. Despite being classified as a weed, it’s a popular ingredient in many Mediterranean and Middle Eastern cuisines.

Why You’ll Love Purslane

Not only is purslane incredibly nutritious, but it’s also versatile and can be used in various dishes. It has a refreshing, slightly lemony taste that adds a unique flavor to meals. Here’s a simple and delicious way to cook purslane that my Turkish neighbors taught me.

Simple Purslane Salad

Ingredients:

• 2 cups of fresh purslane, washed and roughly chopped

• 1 small red onion, thinly sliced

• 1 cup of cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 cup of feta cheese, crumbled

• 2 tablespoons of extra virgin olive oil

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: Start by washing and chopping the purslane, then combine it in a large bowl with the sliced red onion, cherry tomatoes, and diced cucumber.

2. Add the Dressing: Drizzle the olive oil and lemon juice over the salad. Toss everything together to ensure the vegetables are well coated.

3. Season and Serve: Add salt and pepper to taste, then sprinkle the crumbled feta cheese on top. Serve immediately and enjoy this refreshing and healthy salad.

Purslane Stew

For a warm, comforting dish, try making a simple purslane stew.

Ingredients:

• 3 cups of fresh purslane, washed and chopped

• 1 large onion, chopped

• 2 cloves of garlic, minced

• 1 can of diced tomatoes

• 1 tablespoon of olive oil

• 1 teaspoon of ground cumin

• Salt and pepper to taste

• 1 cup of cooked chickpeas (optional)

Instructions:

1. Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.

2. Add Tomatoes and Spices: Stir in the diced tomatoes, cumin, salt, and pepper. Let it simmer for about 10 minutes to allow the flavors to meld.

3. Add Purslane: Add the chopped purslane and cooked chickpeas (if using) to the pot. Simmer for another 10-15 minutes until the purslane is tender.

4. Serve: Ladle the stew into bowls and enjoy it with a slice of crusty bread.

Conclusion

Who knew that a simple weed like purslane could be so delicious and nutritious? Thanks to my Turkish neighbors, I’ve discovered a new favorite ingredient that’s not only easy to cook but also incredibly versatile. Whether you enjoy it fresh in a salad or cooked in a stew, purslane is a delightful addition to your meals. Give these recipes a try and see for yourself how tasty this amazing weed can be!