3 easy and nutritious purslane recipes

The culinary use of purslane is back in fashion after the appearance of other more profitable vegetables made it less and less used. Fortunately, now it is easier to find this vegetable in the marketsso why not discover new recipes with purslane to be able to include it in your dishes and take advantage of all the nutrients it provides?

On another occasion we have talked about the benefits of purslane for health. Here we invite you to explore another of its strengths, its refreshing slightly lemony taste and its meaty texture, preparing simple and tasty recipes with purslane. Are you in to try this ingredient?

3 recipes with purslane for the whole family

In all probability, purslane (portulaca oleracea) it was a basic ingredient in the kitchen of your ancestors. Then modern agriculture has arrived with much more profitable crops such as 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 dietsand scientific research that supports its medicinal properties.

In any case, if it is the first time you are using this ingredient, it is normal for you to wonder how it is cooked. But you will see that it is very simple ingredient and compatible with many dishesStarting with the salads. Next, we propose 3 simple and tasty recipes with purslane.

1. Purslane omelette

Ingredients:

1 bunch of purslane 4 eggs extra virgin olive oil salt

Preparation:

Wash and drain the purslane. Cut the stems into pieces. Sauté the purslane stems and leaves for a few minutes in a pan with a little oil. Separately, beat the eggs in a bowl and add a pinch of salt. Add the purslane to the bowl with the beaten eggs and stir. Add a little oil to the pan and cook the tortilla on both sides. Plate and serve.

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

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

2. Lentil and portulaca salad

Ingredients:

200 g of cooked green lentils2 dried tomatoes2 tablespoons of pitted black olives4 sprigs of purslane (we used the leaves)4 lettuce leaves1 tablespoon of sesame seeds1 tablespoon of sunflower seedsextra virgin olive oilbalsamic vinegarblack peppersalt

Preparation:

Place the already cooked and drained lentils in a salad dish.Place the dried tomato in water for 15 minutes to hydrate and then cut it into small pieces.Wash the purslane and separate the leaves.Wash the lettuce and cut it into pieces.Add the dried tomato, olives, purslane and lettuce leaves, sesame and sunflower seeds in the bowl with the lentils. 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. Add the vinaigrette to your salad and mix everything before serving.

3. Chickpea and purslane stew

the recipes of stewed purslane They 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.

On this occasion we suggest a chickpea and purslane stew, two nutrient-dense superfoods 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 the spinach with purslane.

Use of purslane in the kitchen

With these purslane recipes you already have a base to savor this “new” vegetable. Of course, after trying the flavor and texture of purslane you will want to experiment more.

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

In addition, you can take advantage of your fleshy consistency and its juice so that your dishes are fresher and more appetizing.

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

Here are some suggestions for cooking with purslane:

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

If you still have more questions about the culinary use of purslane, keep reading!

1. What parts of the Portulaca oleracea are edible?

Purslane is an edible plant that 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 potentially invasive “weed” because of its remarkable reproductive capabilities. If you look closely, you will surely find it even in the city. Instead, not everyone knows that this herb has all the attributes of a superfood and surely the best thing you can do to fight the purslane invasion is to eat it.

Among the most outstanding nutrients of purslane are:

The vitamins A, C and group B,Minerals like magnesium, calcium, potassium and iron.The 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 raw or cooked purslane better?

The ideal is to use the young plant, more tender and rich in mineral salts and vitamins. if you use it raw in saladsyou can take advantage of nutrients such as vitamin C It denatures at high temperatures.

On the contrary, others Nutrients such as vitamin A are best used if the vegetable is cooked lightly with small amounts of fat. A thread of olive oil, for example.

4. Can you eat purslane every day?

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

It’s a food healthy if 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 which 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 stones in the urinary tract.

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 verify its safety in these states.