Purslane is one of those plants that grows unbidden all over, and yet, it is embraced by foodies around the world for its succulent leaves and stems. Originally from India, this fleshy plant resembles baby jade plants.
-
-
Taken from a 2008 issue of Gourmet magazine, this recipe is as timely today as it was then!
-
Recently spied in the New York Times June 25, 2013 issue, Martha Shulman offers up this salad using purslane — how timely! The recipe serves 4 as a side.
-
The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you wanted to introduce your family or Labor Day guests to a new green with little downside risk. The recipe serves 6 and would appear to be readily doubled.