The culinary use of purslane is back in fashion after the appearance of other more profitable vegetables made it increasingly less used. Luckily, Now it is easier to find this vegetable in the markets againso why not discover new recipes with purslane so you can include it in your dishes and take advantage of all the nutrients it gives you?

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

In this video you will find some tips on how to use purslane in your kitchen:

3 recipes with purslane for the whole family

In all likelihood, purslane (Portulaca oleracea) has been 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 slowly reconquering kitchens thanks to the rediscovery of its nutritional qualities, ideal for vegan and vegetarian dietsand the scientific research that supports its medicinal properties.

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

1. Purslane omelet

Ingredients:

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

Preparation:

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

You can accompany the tortilla with homemade bread or 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 García!

2. Lentil and portulaca salad

Ingredients:

• 200 g cooked green lentils
• 2 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 cooked and drained lentils in a salad bowl.
2. Place the dried tomato in water for 15 minutes to hydrate it and then cut it into small 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 to the bowl 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 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 in the chickpea and spinach stew recipe and replace the spinach with purslane.

Use of purslane in cooking

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 is easily infused with the flavor of other ingredients that you use in your recipes.

Additionally, you can take advantage of its meaty consistency and its juice to make your dishes fresher and more appetizing.

As you experiment with purslane in the kitchen, you will see 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.
• Saute it with other vegetables.
• Put it in your sandwiches.
• Use it as an accompaniment to meat, fish or grilled vegetables.

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

1. What parts of 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 «weed», potentially invasive due to its outstanding reproductive capabilities. If you look closely, you will surely find it even in the city. On the other hand, not everyone knows that this herb It 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 notable nutrients in 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 purslane better raw or cooked?

The ideal is to use the young plant, which is more tender and rich in mineral salts and vitamins. If you use it raw in saladsyou will be able to take advantage of nutrients such as vitamin C that denatures with high temperatures.

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

4. Can you eat purslane every day?

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

It is 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 breastfeeding due to the lack of studies that verify its safety in these states.