From Weed to Vegetable
There is a succulent plant with teardrop leaves that is a secret gem that you will find growing in nearly any unshaded area. You will probably find it in your flower beds, planters, and vegetable garden. Although considered a weed by most in the U.S., purslane (sometimes called pig weed) can be a wonderful addition to your diet. It has the highest amount of omega-3 fatty acids (healthy fat that helps stabilize metabolism and encourages weight loss) for any leafy vegetable and is packed full of vitamin C. Besides being one of the healthiest plants you can eat it can be one of the most delicious as well. It is common ingredient in many foods of the world. In the Middle East, Greece, France and Italy it is often used as a salad green. In Asia and Latin America it is added to soups and stews and is also sautéed.
My favorite way to enjoy Purslane is as the main green of a mediterranean salad.
Lebanese Purslane Salad
2 cups purslane leaves
2 small salad cucumbers diced
1/4 cup red onion diced
1 medium tomato diced
1/4 cup parsley chopped
1 clove garlic ran through a press or finely chopped
1/4 cup olive oil
2 tbsp lemon juice concentrate or juice of 1 lemon
scant 1/4 tsp salt
1/4 tsp ground cinnamon
pepper to taste
Gently mix all the ingredients in a medium bowl. Cover and place in the refrigerator until ready to serve.
This Purslane recipe is a great way to showcase a versitile, tasty, and super healthy vegetable. Enjoy!!