Is it a weed? Is it a superfood? Is it the star of your next dinner? Answer: Yes to all of the above.
If you have never tried purslane before then you are in for a serious treat.
Imagine a succulent that tastes a little like spinach but with a nice kick of lemon and pepper. It is packed with omega-3s and vitamins and it costs absolutely nothing.
I mean, for being a pesky garden intruder you have to admit: she really is a beauty.
1. Purslane and Avocado Tacos with Pico de Gallo
Listen, if there is a taco involved, I am basically running to the table. And when you add avocado and pico de gallo to the mix? I am coming in hot.
The main event in this filling is sautéed purslane, which makes these totally vegetarian-friendly. I personally love to pile mine high with cotija cheese, but you can easily skip it if you are keeping things vegan.
2. Purslane Chimichurri
Let’s get a little creative with our sauces, shall we? This purslane chimichurri is such a fun switch-up.
The greens add this lemony, peppery flavor profile to the bright steakhouse classic. It is garlicky, vinegary, and honestly tastes good on everything. I’m talking burgers, salmon, flank steak… the list goes on.
3. Spaghetti with Winter Purslane Pesto
Why not step outside the box for pasta night? That salty and sour taste is just perfect for pesto.
This recipe keeps it old-school with a mortar and pestle, but a food processor or blender works just fine if you don’t have one. Get that pasta boiling while you blitz the sauce, and dinner will be ready in a flash.
4. Tomato, Cucumber, and Purslane Salad
This salad is garden-fresh to the max. In Mexico, this plant is known as verdolaga and shows up in so many dishes, including this refreshing number.
It brings a crunchy, salty kick and heaps of vitamins to the bowl. And the best part? You don’t even need oil for this one since lime or lemon juice is all it takes.
5. Pork Stew with Purslane
If you are craving a Mexican dish with some meatiness, this pork stew is a total winner.
You start by pan-roasting garlic, jalapeños, and tomatoes to make a quick sauce that eventually smothers the pork and greens.
This recipe uses an aromatic Mexican herb called epazote, but cilantro works perfectly if you can’t find it.
6. Kulfa Dal
Kulfa dal is this beautiful Indian dish that highlights legumes and purslane.
It features an aromatic spice blend that infuses simple ingredients with a surprising amount of flavor, just like any good dal version should.
You are definitely going to want some naan or flatbread on the side to soak up every last bite.
7. Purslane Dip
People often compare this green to watercress or spinach. And you know what that means, right? It is the perfect substitute for all your favorite spinach appetizers.
This yogurt dip is garlicky, loaded with dill, and packed with a hefty amount of greens. It is wonderful smeared inside wraps or on sandwiches, and such a stellar way to introduce your friends to this ingredient.
8. Pork Chops with Purslane
Here is how you transform pork chops into a comforting, homestyle Mexican meal.
Those juicy chops get doused in a tomatillo sauce and simmered right along with the purslane. And obviously, it wouldn’t be a proper meal without a side of rice and beans.
9. Steamed Purslane
If you are a total newbie to this ingredient, I highly recommend starting with something easy like this steamed recipe.
It takes almost zero effort to whip up and helps you get a sense of the taste, which is pretty close to spinach. You just cook it with garlic until the stems get tender, add a sprinkle of cotija, and finish with a squeeze of lemon.
10. Purslane Pizza
Yes, pizza topping! This is happening.
When you cook these greens, they taste sort of like spinach, so you can just think of this as a tomato, goat cheese, and spinach pizza situation.
I mean, what could possibly be better than that? I am so ready for pizza night.
11. Fattoush Salad
Fattoush is high on my list of favorites, and it uses purslane so well.
I am all about that burst of mint and the touch of sweet pomegranate molasses. The recipe calls for Lebanese flatbread, but you can grab any day-old bread you have laying around the kitchen.
12. Sautéed Purslane
Looking for an easy side dish that is absolutely packed with nutrients? This is where it’s at.
You just give it a quick sauté with a splash of soy sauce and garlic until everything is fork-tender. It gives you a nice immunity boost from the garlic, plus the dish is rich in vitamins C and A.
13. Purslane Pockets (Lebanese Bakleh)
You can even turn these greens into an incredible hand pie. The star of these flaky pockets is bakleh, which is Arabic for purslane.
The filling is loaded with onion and greens coated in spices and pomegranate molasses. These are super easy to make since you use store-bought pastry, and if you grab the dairy-free puff pastry, they are vegan!
14. Corn Salad with Purslane
All this talk of recipes has me dreaming about this refreshing Mexican salad.
It is absolutely brimming with summer flavors like cucumber, corn, and tomatoes, using just enough greens to enhance the flavor without taking over. A hint of olive oil and lime is all you need to dress it.
15. Wild Greek Salad with Purslane, Stonecrop, and Grape Tendrils
I love foraging for food. If you do too, this wild salad is the perfect way to use the fruits of your labor.
The bed of succulent leaves gets dressed up with flavorful Mediterranean ingredients like feta, grape tendrils, cucumber, and salty kalamata olives.
It even has a hint of stonecrop herb for a peppery finish.
16. Cream of Purslane, Avocado, and Lime Soup
This zesty bowl is fresh, healthy, and a fantastic option for summer.
It is served gazpacho style, meaning you eat it cold, which makes it incredibly refreshing. I find it fills me up nicely without giving me that weighed-down feeling.
17. Pickled Purslane
Don’t let those extra greens go to waste! Eat what you can and then pickle the rest.
Pickling is such a fun way to preserve food, especially when you are using unique ingredients. Just be sure to wash everything thoroughly, toss it in a jar with brine, and let it rest for a few days.
18. Verdolagas (Purslane in Salsa Verde)
This recipe is going to totally change how you think about Mexican food. It isn’t loaded with pork or cheese, but instead is brimming with fresh veggies.
This vegetarian dish drowns sautéed potatoes, mushrooms, and greens in a homemade salsa verde. I think you will be pleasantly surprised by your new favorite dish the next time you crave Mexican.
19. Sicilian Purslane Salad
This isn’t just a Mexican ingredient; it is Italian, too. And this is how they toss it the Sicilian way.
It is a rustic, wild salad where the greens are spruced up with vinegar, oil, capers, and cherry tomatoes.
Take a bite and you will see the leaves are crunchy and juicy with that mild sour taste.
20. Purslane Herb Salad
This herb salad is such an excellent addition to Middle Eastern and Mediterranean cuisine.
It features four different herbs in addition to the purslane, so it is tangy, healthy, and very fresh thanks to the apple cider vinegar.
It is good with pita chips if you want to dive right in, or you can pair it with a protein for a full meal.
