As the mercury rises, our taste buds start to crave lighter, fresher flavors that evoke the essence of summertime. One ingredient that perfectly captures this spirit is purslane – a tangy, slightly sweet, and utterly delightful herb that’s perfect for hot-weather cooking.
Purslane has been a staple in many cuisines around the world, from Mediterranean salads to Middle Eastern stews, and its unique flavor profile has earned it a special place in our hearts (and kitchens). In this article, we’re celebrating the best of purslane with 18 refreshing recipes that are sure to become your new summer favorites. From classic salads to creative twists on traditional dishes, these mouthwatering ideas will inspire you to get cooking and make the most of this season’s bounty.
Purslane and Cucumber Salad with Lemon Dressing
This refreshing salad combines the tangy flavor of purslane with the crispness of cucumber, all tied together with a zesty lemon dressing.
Ingredients:
– 4 cups purslane leaves
– 2 medium cucumbers, sliced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine purslane leaves and cucumber slices.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the purslane mixture, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Garlic Sautéed Purslane with Olive Oil
Purslane’s tangy flavor and tender texture are perfectly complemented by the richness of garlic and olive oil in this simple yet elegant recipe. This side dish is perfect for accompanying grilled meats, seafood, or as a topping for salads.
Ingredients:
– 1 bunch purslane (about 2 cups), rinsed and drained
– 3 cloves garlic, minced
– 3 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the purslane and pat dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic and sauté for 1 minute until fragrant.
4. Add the purslane to the skillet, stirring occasionally to ensure even cooking.
5. Cook for 3-4 minutes or until the purslane is tender but still crisp.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 10-12 minutes
Purslane and Tomato Gazpacho
This recipe brings together the tangy flavor of purslane, a succulent often found growing wild, with the sweetness of ripe tomatoes. The result is a light and refreshing gazpacho perfect for hot summer days.
Ingredients:
– 2 cups purslane leaves and stems
– 2 cups diced fresh tomatoes
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 cups water
Instructions:
1. In a blender or food processor, combine purslane, tomatoes, bell pepper, cilantro, jalapeño, and garlic.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Heat the olive oil in a large saucepan over medium heat. Pour in the gazpacho and stir to combine.
4. Bring to a simmer and cook for 5-7 minutes or until heated through.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Purslane and Feta Stuffed Peppers
A vibrant and savory twist on traditional stuffed peppers, this recipe combines the tangy flavors of purslane and feta cheese with sweet bell peppers.
Ingredients:
– 4 large bell peppers (any color)
– 1/2 cup fresh purslane leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together purslane, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each pepper with the purslane-feta mixture, filling to the top.
5. Drizzle olive oil over the peppers and place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Purslane and Chickpea Stew
This hearty stew is a perfect blend of Mediterranean flavors, featuring the tangy sweetness of purslane and the comforting warmth of chickpeas. This easy-to-make recipe makes for a satisfying meal or a thoughtful gift.
Ingredients:
– 1 cup purslane leaves and stems
– 2 cups chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cumin, paprika, salt, and pepper; stir to combine.
5. Add the purslane leaves and stems, chickpeas, and vegetable broth.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the purslane is tender.
Cooking Time: 25-30 minutes
Spicy Purslane and Avocado Wrap
This refreshing wrap combines the tangy flavor of purslane with the creaminess of avocado, all wrapped up in a crispy tortilla. Perfect for a quick lunch or snack.
Ingredients:
– 1/4 cup purslane leaves
– 1 ripe avocado, diced
– 1 tablespoon lime juice
– 1 teaspoon sriracha sauce
– 1/2 teaspoon salt
– 1 large flour tortilla
– Optional toppings: sliced radishes, cilantro, and crumbled feta cheese
Instructions:
1. In a medium bowl, combine purslane leaves, lime juice, and sriracha sauce. Let it sit for 5 minutes to allow the flavors to meld.
2. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
3. Spread the purslane mixture onto the center of the tortilla, leaving a 1-inch border around the edges.
4. Top with diced avocado and sprinkle with salt.
5. Add optional toppings as desired.
6. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll into a tight cylinder.
Cooking Time: None required! This wrap is ready to devour straight away.
Purslane and Yogurt Dip with Mint
A refreshing and tangy dip perfect for warm weather gatherings.
Ingredients:
– 1/2 cup purslane leaves, chopped
– 1 cup plain yogurt
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. In a bowl, combine chopped purslane and yogurt.
2. Stir in mint leaves and lemon juice until well combined.
3. Season with salt to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: 5 minutes (prep) + 30 minutes (chilling)
This dip is perfect for vegetables, crackers, or pita chips. Enjoy!
Purslane and Quinoa Power Bowl
This vibrant power bowl combines the nutritional benefits of quinoa with the earthy flavor of purslane, perfect for a quick and healthy meal or snack. With its delicate crunch and fresh herbal notes, this dish is sure to become a staple in your repertoire.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup purslane leaves, chopped
– 1/2 cup cooked chickpeas
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or vegetable broth.
2. In a separate pan, heat olive oil over medium-high heat. Add chopped purslane and cook until wilted, about 30 seconds.
3. In a large bowl, combine cooked quinoa, wilted purslane, chickpeas, and crumbled feta cheese (if using).
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro (if desired) and serve immediately.
Cooking Time: 20-25 minutes
Purslane and Corn Fritters
A delicious twist on traditional fritters, this recipe combines the tangy flavor of purslane with sweet corn, crispy onions, and a hint of spice. Perfect for a snack or appetizer.
Ingredients:
– 1 cup purslane leaves
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– Salt, to taste
– 1/4 cup grated cheddar cheese (optional)
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, combine purslane leaves, corn kernels, flour, paprika, and salt.
3. Add grated cheese (if using) and mix well.
4. Dip each onion slice into the wet mixture, then coat with the purslane-corn mixture.
5. Fry the fritters in batches until golden brown, about 2-3 minutes per side.
6. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Purslane and Lemon Pasta Salad
This refreshing pasta salad combines the tangy flavor of purslane with the brightness of lemon, perfect for a light and satisfying meal or as a side dish. With just a few simple ingredients, you can create a flavorful and healthy treat.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
– 1/4 cup fresh purslane leaves
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine purslane leaves, lemon juice, and olive oil. Let it sit for 5 minutes to allow the flavors to meld.
3. Add the cooked pasta to the bowl and toss gently to combine with the purslane mixture.
4. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10-12 minutes (cooking pasta) + 5 minutes (marinating purslane)
Purslane and Grilled Shrimp Skewers
Purslane and Grilled Shrimp Skewers: A Fresh Twist on a Classic Combination
This recipe combines the sweetness of grilled shrimp with the tangy, herbaceous flavor of purslane, creating a unique and delicious summer dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup purslane leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Add the chopped purslane and toss to combine.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Brush shrimp with purslane mixture, making sure they’re evenly coated.
6. Grill for 2-3 minutes per side, or until shrimp are pink and cooked through.
7. Serve immediately.
Cooking Time: 6-8 minutes
Purslane and Beetroot Carpaccio
A refreshing twist on the classic Italian dish, this Purslane and Beetroot Carpaccio combines the earthy sweetness of beets with the tangy flavor of purslane. Perfect for a light lunch or dinner.
Ingredients:
– 2 medium-sized beetroot
– 1 bunch of purslane leaves
– 1/4 cup extra virgin olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Parmesan cheese, shaved (optional)
Instructions:
1. Roast the beetroot in a preheated oven at 200°C for about 45 minutes, or until tender.
2. Peel the beetroot and slice into thin strips.
3. Wash the purslane leaves and pat dry with paper towels.
4. Thinly slice the purslane leaves to create “caviar” like pieces.
5. In a small bowl, whisk together olive oil and apple cider vinegar.
6. Arrange the sliced beetroot on a plate, then top with purslane caviar and drizzle with the dressing.
7. Season with salt and pepper to taste.
8. If desired, sprinkle shaved Parmesan cheese over the dish.
Cooking Time: 1 hour
Purslane and Goat Cheese Tart
Purslane and Goat Cheese Tart: A Refreshing Twist on Classic Flavors
This tart is a perfect combination of tangy purslane, creamy goat cheese, and flaky pastry. The pursuit (pun intended!) is well worth the effort as the flavors meld together to create a delightful and refreshing dessert.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups fresh purslane leaves and stems
– 8 oz goat cheese, crumbled
– 1/4 cup honey
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet lined with parchment paper.
2. In a bowl, mix together purslane, goat cheese, and honey. Season with salt and pepper to taste.
3. Spread the mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Fold the edges of the pastry up over the filling, pressing gently to seal.
5. Drizzle with olive oil and bake for 25-30 minutes or until golden brown.
6. Let cool slightly before serving.
Cooking Time: 25-30 minutes
Purslane and Mango Salsa
This refreshing salsa combines the tangy flavor of purslane with the sweetness of mango, perfect for topping tacos, grilled meats, or using as a dip. With its unique texture and flavor profile, this salsa is sure to impress.
Ingredients:
– 1 cup purslane leaves (stems removed)
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt, to taste
Instructions:
1. In a medium bowl, combine purslane leaves, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None
Yield: About 2 cups of salsa
Purslane and Lentil Soup
This hearty soup combines the earthy flavor of purslane with the comforting warmth of lentils, making it a perfect comfort food for any season.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 cups purslane leaves and stems (fresh or frozen)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rinsed lentils, water, purslane leaves and stems, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
6. Serve hot, garnished with additional purslane leaves if desired.
Cooking Time: 30-40 minutes
Purslane and Walnut Pesto Pasta
This recipe combines the tangy flavor of purslane with the richness of walnuts to create a unique and delicious pasta dish.
Ingredients:
– 12 oz. pasta (linguine or fettuccine)
– 1 cup fresh purslane leaves
– 1/2 cup walnut halves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine purslane leaves, walnut halves, olive oil, garlic, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to achieve desired consistency.
3. Cook pasta according to package instructions. Toss with pesto sauce, adjusting seasoning if necessary.
4. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Purslane and Eggplant Stir-Fry
This vibrant and flavorful stir-fry combines the earthy sweetness of purslane with the tender flesh of eggplant, all wrapped up in a savory sauce. Perfect for a quick weeknight dinner or as a colorful addition to your next gathering.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1/4 cup purslane leaves and stems, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. Remove the eggplant from the pan and set aside.
4. In the same pan, add the minced garlic and cook for 1 minute, until fragrant.
5. Add the chopped purslane, soy sauce, and rice vinegar to the pan. Cook, stirring constantly, until the purslane is wilted and the mixture is well combined.
6. Return the cooked eggplant to the pan and stir to combine with the purslane mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Purslane and Strawberry Spinach Salad
This refreshing summer salad combines the tangy flavor of purslane with sweet strawberries, crunchy spinach, and a hint of citrus.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1/2 cup purslane leaves (or substitute with arugula)
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach and purslane leaves.
2. Slice the strawberries into thin wedges and toss with the greens.
3. If using feta, sprinkle it over the top of the salad.
4. Drizzle lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately, garnished with additional strawberries if desired.
Cooking Time: 10 minutes
Summary
Beat the summer heat with these refreshing purslane recipes! Purslane, a succulent herb with a tangy flavor, adds a unique twist to classic dishes. Try it in a Cucumber Salad with Lemon Dressing, Garlic Sautéed Purslane with Olive Oil, or as a topping for Quinoa Power Bowls and Corn Fritters. Purslane also pairs well with creamy dips like Yogurt Dip with Mint, or gets spicy with Avocado Wrap. For a hearty option, try the Purslane and Chickpea Stew or Lentil Soup. Whatever your taste, these 18 recipes will inspire you to get creative in the kitchen this summer!
