Quick and easy Purslane recipe to enjoy all the benefits it has to offer. The Purslane plant is considered a weed in some many places, and since it grows almost everywhere, you can see it rising through the pavement cracks in the parking lots and sidewalks, or small grass patched next to the footpaths.

Purslane Recipe so easy!

Purslane is considered a succulent, its believed to arrive at the Mediterranean from Asia. It appears in the cuisines of Spain, Greece, and Italy.

Many people don’t realize that the Purslane plant is contemplated as a superfood due to the number of vitamins and minerals it offers. It is used as antibacterial, depurative and as a diuretic, not to mention other uses given in different cultures.

Purslane recipe - 2 Purslane benefits, how to cook and nutrition.

Purslane has teardrop shape leaves similar to those of succulents with a red stem, and small yellow flowers, the leaves are high in Omega-3 fatty acids, which help those with cardiovascular problems like high blood pressure or high cholesterol.

In Mexico, it is sold at the Municipal markets and in some large chain style grocery stores, but mostly at the municipal or ambulant markets. However, it is common for people to forager them from their local surroundings.

Purslane also appears in the cuisines of the Mediterranean like Greece, Italy, and Spain. Although, Purslane is also consumed in the Middle East & Asia.

In case you want to know what other benefits you can obtain from consuming Purslane, here are some of them: It is an excellent source of vitamin A, Calcium, zinc, manganese, copper, Potassium, iron, and phosphorous. Purslane is an excellent source of alpha-linolenic acid. Alpha-linolenic is an omega-3 fatty acid which plays an essential role in human growth and development and in preventing diseases. Purslane has been shown to contain five times higher omega-3 fatty acids than spinach

Other names for Purslane (Portulaca oleracea), is little hogweed, pusley, fatweed, and pigweed. In Spanish is know as “Verdolagas” And they taste a little bit tart, you can use eat them raw in salads before their small yellow flowers appear, after that, you can use them in stews or like in this easy recipe for Steamed Purslane.

How to make Steamed Purslane Recipe

JUMP TO SEE INGREDIENTS & INSTRUCTIONS

DIRECTIONS:

Purslane recipe - 4 Purslane benefits, how to cook and nutrition.

Fill a small saucepan or wide skillet with 1 cup of water, and add the garlic clove. Turn the heat to medium-high.
Bring the water to a boil, add the Purslane, and reduce the heat to low. Cover the saucepan or skillet and keep cooking for 6 minutes. The cooking time will also depend on the tenderness of the Purslane, is it has long, and woody stems it will take more time to cook compared to tender small leaves and steams.
Remove it from the heat and drain. Season with olive oil, salt, and pepper. To serve dust with the Cotija cheese or if you don’t find it, Parmesan cheese is a good substitute. Just remember that these two kinds of cheese are salty, no need to add too much salt to the purslane.

Other ways to use Purslane in cooking is to add to stews almost at the end of the cooking time, salads as mentioned above, with scrambled eggs or frittatas, and stir-fry meals.

Purslane Recipe

If you want to reduce the number of calories, you can skip the addition of the cheese.
Tender and young leaves have a higher amount of nutrients.

Provecho!

Mely,

Also, check the recipe Pork with purslane and Chayote Salad recipe.

If you want to know more about Purslane and his benefits, nutrition value and research, visit the "The national center of Biotechnology" website.

I really hope you consider eating this beneficial weed. Purslane.

📖 Recipe

Steamed Purslane

Mely Martínez

Quick and Easy Purslane Recipe. Purslane has been shown to contain five times higher omega-3 fatty acids than spinach

4.87 from 22 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Side dish

Cuisine Mexican

Servings

Calories 124 kcal

Ingredients

Instructions

Fill a small saucepan or wide skillet with 1 cup of water, and add the garlic clove. Turn the heat to medium-high.
Bring the water to a boil, add the Purslane, and reduce the heat to low. Cover the saucepan or skillet and keep cooking for 6 minutes. The cooking time will also depend on the tenderness of the Purslane, is it has long, and woody stems it will take more time to cook compared to tender small leaves and steams.
Remove it from the heat and drain. Season with olive oil, salt, and pepper. To serve dust with the Cotija cheese or if you don’t find it, Parmesan cheese is a good substitute. Just remember that these two kinds of cheese are salty, no need to add too much salt to the purslane.

Notes

If you want to reduce the number of calories, you can skip the addition of the cheese.
Tender and young leaves have a higher amount of nutrients.

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Nutrition

Calories: 124kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 3gCholesterol: 15mgSodium: 235mgPotassium: 494mgVitamin A: 2270IUVitamin C: 29.4mgCalcium: 149mgIron: 4.6mg

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Comments

4.87 from 22 votes (16 ratings without comment)