Common Purslane as a Nourishing Plant
Purslane is a creeping plant considered to be a weed. It has meaty leaves that can grow in fairly arid places, generally affecting farms and gardens across the planet. And yet, in spite of being viewed negatively in some places, like England (known as pigweed), these plants have become valued and cultivated for their interesting culinary and nutritive properties. They have been included in both cooked and raw salads, and in soups and stews accompanied by meat and vegetables.
The scientific name for this plant is Portulaca oleracea, and there are recipes around that include this herb. Not only does it taste acidic and refreshing, but it also provides vitamins, calcium, and omega-3’s.
Properties and benefits of purslane
100 grams of purslane contain just 20 calories along with vitamin A (up to 26% of our daily requirement of it), vitamin C (35% of our daily requirement), which keeps the immune system healthy. Two other minerals that form important components in purslane is magnesium and iron, providing 17% and 11% of our daily need, respectively. It even contains 4 grams of protein, making purslane nutritious and delicious. In some areas, it holds a special place on the dinner table. These areas can share recipes that are not only pleasing to the palate but that are wonderful for the body. Let’s take a look at a few of these recipes. I hope you find them to be delicious.
Purslane salad with yogurt dressing
Ingredients:
- 5 c. purslane
- ½ c. cucumber
- ½ c. cherry tomatoes
- 1 avocado
- 2 pickles
- 1 tsp. mustard
- ½ c. Greek yogurt
- ½ lemon
- Salt and pepper to taste
Directions:
- Mix the yogurt with the mustard and thinly diced pickles. Squeeze the lemon juice into the mixture, and stir until all the flavors are well-mixed. Add salt and pepper to taste. Set the dressing aside for later use in the salad.
- Make a bed of purslane. Serve the sliced cucumber and the tomatoes cut in half, on top of the purslane. You could also add other vegetables of your choice. Slice the avocado and place on top of the rest of the vegetables.
- Drizzle the salad with the yogurt dressing, serve immediately.
- You could also use other dressings of your choice, or you could combine it with other vegetables.
Purslane Soup
Ingredients:
- 250 grams purslane
- 10 green tomatoes or tomatillos
- 2 potatoes, cubed
- 3 carrots, cubed
- 1 clove of garlic, minced
- 3 Tbsp. cilantro, diced
- 1/3 c. onion, thinly diced
- 5 c. chicken broth
- Salt and pepper to taste
- Vegetable oil
Directions:
- Add the oil to a pot and heat. Once ready, add the garlic and onion. Caramelize by stirring every once in a while, until the onion is clear and soft.
- Add the green tomatoes and fry until soft. The color will lose some of its intensity. Once finished, blend everything together with the cilantro and a bit of salt.
- Cook the potatoes and carrots in the chicken broth. Once soft, add the broth to the blended green tomatoes and the purslane. Cook for 6 more minutes. Serve warm.
- You could also add other vegetables of your choosing, a bit of cheese or even diced chicken if you would like.
Pork Back strap with purslane
Ingredients:
- 250 grams purslane
- 1 kilo pork back strap
- 250 grams tomato
- 4 cloves garlic
- 5 guallijo chilies
- 1 tsp. cornstarch
- Salt to taste
Directions:
- Cook the pork in a pressure cooker; cover with water, add salt and one clove of garlic, and cook for 40 minutes until the meat softens. Set the broth aside that was used to cook the meat.
- Clean the chilies, removing the seeds and the veins. Cook in half a cup of water until the peppers soften. Blend the chilies in their broth along with the tomatoes, the remaining garlic cloves, and salt to taste.
- Mix the blended chilies with the pork broth and the pork, heat over low heat, and add the teaspoon of cornstarch to thicken the broth. Add the purslane and cook until soft, and until the broth slightly thickens. Serve hot, preferably accompanied with Mexican rice.
- You could also use other parts of the pork or chicken if you like, or add a few other vegetables that you like, including zucchini or potatoes.