Wash and dry purslane leaves thoroughly.
In a large bowl, combine purslane, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss to combine. Serve chilled.
Purslane and Chickpea Stir-Fry
Ingredients:
2 cups fresh purslane leaves
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
Instructions:
Heat oil in a skillet or wok over medium-high heat.
Add the onion and bell pepper; stir-fry for 3-4 minutes until slightly softened.
Add the garlic and stir for another minute.
Add chickpeas and purslane, stir-frying for 2-3 minutes until purslane wilts.
Drizzle with soy sauce and sesame oil, and add red pepper flakes if desired.
Toss well and cook for another 2 minutes. Serve hot.
Purslane and Feta Stuffed Pita
Ingredients:
1 cup fresh purslane leaves
1/2 cup crumbled feta cheese
2 tablespoons Kalamata olives, pitted and sliced
2 whole-grain pita bread rounds
2 tablespoons Greek yogurt (optional)
Instructions:
Wash and pat dry the purslane leaves.
Cut pita rounds in half to create pockets.
Fill each pita half with purslane leaves, crumbled feta, and Kalamata olives.
Optionally, drizzle with Greek yogurt for added creaminess.
Serve as a delicious and healthy sandwich.
Purslane is a versatile, nutrient-dense green that offers a multitude of health benefits and culinary possibilities. Whether you use it in salads, stir-fries, or stuffed in pita pockets, purslane adds a unique flavor and a burst of nutrition to your dishes.Buy vitamins and supplements
By incorporating purslane into your diet, you can relish its delightful taste while reaping its numerous health-enhancing advantages.
Don’t overlook this unsung hero in the world of leafy greens; give purslane a chance to shine in your kitchen and on your plate.
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