Is that strange weed edible? Try some Purslane
by
Hal Schade, s/v Griffin
While walking through the Saturday morning vegetable market in
San Miguel de Allende, Mexico last year we came upon a plant we
didn’t recognize.
I picked it up to inspect. The vendor said, “Verdolaga.” My
puzzlement must have revealed my limited Spanish, and he
continued, “Purslane.”
Well, I thought, where are the blooms? No roots, how do you want
me to plant it?
Wait, don’t plant it, eat it! Next came an explanation of the
local way to cook this plant and all the wonderful nutrients it
contained.
Thus began another food love affair that, fortunately, has
continued to our home in College Station, Texas.
After coming home, we began a search for this plant. Nothing.
Then one lucky Saturday morning (pattern developing here!), at
the local Farmers Market, I mentioned purslane to one of the
vendors. He said he “weeded” his gardens of it frequently. I
asked if he would bring some the next week, he did and the beat
goes on!
So, if you think of it as a weed, you'll be missing out on one
of the most nutritious greens on the planet. Purslane has more
beta-carotene than spinach, as well as high levels of magnesium
and potassium. Historically it has been used as a remedy for
arthritis and inflammation. Recently, it's been found that
purslane has alpha linolenic acid, a type of omega-3 fatty acid.
Researchers see evidence that these substances lower blood
pressure and cholesterol levels as well as make the blood less
likely to form clots. And, purslane has only 15 calories per 100
g portion.
Enough of the science, lets’ eat. Here’s how we prepare it.
(Sorry I don’t do measures and weights, but that’s just not how
I cook!)
After washing well, trim the roots off. I generally go up to the
lower leaf groups to cut, BUT don’t ignore the larger stem parts
(see photo 2). They are filled with nutrients, and depending on
how long you cook them, they can give a “spaghetti” texture (see
photo 4).
I take a gallon zip-lock bag of verdolaga and trim it. It cooks
down a great bit, so you need a large pot to start. I put olive
oil in the pot, toss in onions, garlic and diced tomatoes, then
verdolaga; stir it up, add a little water, cover over low heat
and let it simmer. Cook as long or little as you want…verdolaga
is good raw or cooked! Spice it up with cayenne or other
peppers, and maybe add some lemon or lime zest. It’s really good
with Mexican Cotija or other grated cheese sprinkled on.
See ya at the Saturday market…I wonder what’s next!!!!
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| Freshly picked Purslane |
Preparing the Purslane |
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| Purslane cleaned & ready to cook. |
The finished dish ... yum. |
Buen Provecho…
