You’ve probably seen purslane hundreds of times in your life but never recognized the diamond in the rough! Purslane is a succulent that survives well in dry and extreme conditions, but we Americans are missing out if we pass it off as a weed. In Europe, the Middle East, Asia, and Mexico purslane is a cherished food! Every part of the plant is edible, and it can be eaten raw in a salad or cooked in a soup or stir fry. Purslane’s biggest perk is that it is higher in Omega-3 fatty acids than any other leafy veggie and is rich in vitamins A, B, and C, calcium, iron, and antioxidants! It is even used in traditional Chinese medicine!
Wilt into a soup
Saute with swiss chard and kale and add it to pasta
Add to a smoothie
Substitute for spinach on a sandwich
Add into a stirfry
Feeling bold? Eat it in a salad!
Purslane salad with quinoa, peas, and radishes
Purslane salad with cherries, feta, and mint
Purslane salad with tomatoes, onions, feta cheese, olive oil and lemon dressing
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