Summer purslane is an incredibly versatile and nutritious green that can be used in all kinds of dishes. Here are five delicious recipes to enjoy this summer season where Summer purslane is the star of the dish.
1. Summer Purslane Salad: Start with a bed of leafy greens and top it off with a generous helping of summer purslane. Mix in cherry tomatoes, cucumber slices, and diced onions for an extra crunch. Toss everything together and dress with your favorite vinaigrette.
2. Summer Purslane Frittata: Beat five eggs in a bowl and mix in diced onion, garlic, and parsley. Heat some olive oil in a skillet over medium heat. Add the egg mixture and arrange purslane leaves on top of it. Cook until the eggs are light brown around the edges and transfer to an oven preheated to 350 degrees Fahrenheit. Bake for 20 minutes or until golden.
3. Summer Purslane and Herb Stuffing: Start by toasting some cubed bread in a skillet along with diced onion, garlic, and herbs like oregano, thyme, and sage. Add cooked quinoa to the pan and toss everything together. Finally add purslane leaves and season with salt and pepper. This stuffing is perfect for your next summer feast.
4. Grilled Summer Purslane: Heat up a grill to medium-high heat. Arrange purslane leaves on a baking sheet and brush with olive oil. Place the purslane leaves on the hot grill and cook until lightly charred, flipping once. Serve as a delicious side dish.
5. Summer Purslane Pasta: Cook some spaghetti or linguine in a pot of boiling salted water until al dente. Reserve some of the cooking liquid and drain the pasta. Heat some olive oil in a skillet over medium heat and add chopped onions, garlic, and herbs like oregano and thyme. Toss in the cooked pasta and season with salt and pepper. Finally, add purslane leaves and a few tablespoons of the cooking liquid to give everything a creamy texture. Serve hot!