Purslane

In your box this week you’ll find a new vegetable that resembles watercress or spinach, but it is neither, it’s a “weed” called purslane.

I did some research on the internet and found it to be one of the most nutritious edibles out there. It has apparently more Omega 3 Fatty Acids than some fish oils and more than any other leafy vegetable plant. In addition 100 grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid. One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.

The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach  is, it also is suitable for soups and stews.

I tried this recipe with the ingredients of our box:

Tomato, Cucumber, Purslane Salad

1 Cucumber peeled and chopped

4 tomatoes chopped

1 bunch of purslane, thick stems removed, leaves chopped

1 minced jalapeño pepper

Juice of 1 lemon

2 Tbsp of olive oil.

Pepper and salt to taste.

Preparation: Mix it all and enjoy.

Next time we’ll try this:

Fry the leaves and the stems with feta cheese,tomato, onion,garlic, oregano, and olive oil. Sounds very yummy.

 

Bon appetite!

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