How to Cook Purslane


The edible leaves of the often overlooked purslane (Portulaca oleracea) bring crunch, texture and a citrus and peppery flavor to different dishes. You can eat it raw in salads, sauteed with other greens or combined with meats and fish to add a little tang. While most gardeners consider wild purslane to be a weed, this flavorful plant makes its way to upscale restaurant menus as well as home kitchens.

Things You'll Need

  • White or apple cider vinegar
  • Paper towels
  • Cucumber
  • Nori
  • Rice vinegar
  • Sesame oil
  • Sesame seeds
  • Pan
  • Olive oil
  • Garlic
  • Leafy greens
  • Salt and pepper
  • Microwave-safe bowl
  • Butter
  • Breadcrumbs
  • Seasonings
  • Whole fish

Salad Preparation

  • Rinse the purslane in a bowl of hot tap water. Add a capful of distilled white vinegar or apple cider vinegar to the water.

  • Pull the purslane leaves from the stems and combine them in a bowl with sliced cucumber and strips of nori in a ratio of 1 part purslane to 2 parts cucumber, and the nori to taste.

  • Season the purslane and cucumber with rice vinegar and sesame oil to taste. Top with sesame seeds, if you wish.

Side Dish Preparation

  • Rinse the purslane in a bowl of hot tap water to which you've added a capful of distilled white vinegar or apple cider vinegar. Dry the purslane on paper towels.

  • Drizzle a little olive oil into a hot pan. Saute some chopped garlic until it turns a light golden color. Add several handfuls of leafy greens and purslane.

  • Wilt down the greens, tossing them in the oil and garlic until they reduce in size by one-half. Season with salt and pepper to taste. Serve hot.

Entree Preparation

  • Rinse the purslane in a bowl of hot tap water to which you've added a capful of distilled white vinegar or apple cider vinegar.

  • Melt 2 tablespoons of butter in a microwave-safe bowl, and add breadcrumbs until the mixture becomes thick and pasty. Combine the purslane into the stuffing, and add garlic and seasonings to taste.

  • Fill the open cavity of a whole fish with the stuffing mixture. Bake in a 350-degree Fahrenheit oven until the fish is lightly browned and cooked through. Fish to use include trout, tilapia, halibut or orange roughy.

Tips & Warnings

  • Use only the leaves of the purslane. While the stems are technically edible, they are tough.
  • Mix and match purslane with different combinations of vegetables and meats. Try adding it to regular dishes that you cook to add a lemony, peppery flavor. Try a purslane and shrimp salad, or cooked purslane served with lamb and Mediterranean seasonings.
  • Always rinse the purslane before eating and cooking with it. Purslane is typically foraged or found in farmer's markets, and can be gritty if not washed first.

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