There are 2000 years that the Persians and the Indians eat the purslane and delight them. Nowadays it is commonly used as a vegetable and greenery in Asia and much of Europe. In Canada, farmers and gardeners probably know very well, but they seldom appreciate their virtues as a vegetable. The iron content of this succulent plant is higher than any other leafy vegetable, with the sole exception of the parsley. Amaranth contains almost as much. Purslane is also rich in vitamin A. This is one of the most abundant delicious and weeds used as a vegetable.
can eat it raw into a salad that combines well with other ingredients. It is used mainly as a cooked vegetable. There are many ways to accommodate him but the simplest is to simmer the leaves washed well (and stems if you wish) 3 to 5 minutes in lightly salted water, and serve with butter or margarine, crispy bacon or with your favorite sauce. Lovers will appreciate the ease of marinade marinate purslane and then it can easily replace the cucumber. Just use your favorite recipe.
can also crush the seeds of purslane into a flour that is mixed with an equal amount of wheat flour used to make bread or muffins. One can also boil the seeds for eating porridge.
Purslane is an invasive weed due to the incredible number of seeds it produces. An ordinary flat provide more than 52 000 seeds during the growing season. This production is continuous and the seeds themselves are able to retain their vitality for many years. In addition, seeds may continue to ripen on the plant even when it was uprooted.
In Central America and in various other parts of the world, purslane is often wind power market and serves as chickens, turkeys and pigs. It also considers that it is an excellent remedy against worms in these animals.
Supreme Purslane Recipe: Makes 2 servings
50 ml / ¼ cup water
500 ml / 2 cups of fresh purslane leaves, washed
30 ml / 2 tsp tablespoon butter or margarine
50 ml / ¼ cup dry white wine
30 ml / 2 tsp tablespoon lemon juice
15 ml / 1 tsp tablespoon Worcestershire sauce Salt and pepper to
taste Bring water to boil, add purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces.
Melt butter or margarine in a heavy pan.
Add purslane, wine, lemon juice and Worcestershire sauce.
Season, heat and serve immediately.
Recipe Chicken Fricassee purslane: Makes 4 servings
125 ml / ½ cup water 1 L
/ 4 cups of fresh purslane leaves, washed 1 small
roasting chicken, cut into pieces
50 ml / ¼ cup olive oil 1 clove garlic
,
chopped 1 small can tomato sauce
125 ml / ½ cup dry white wine
15 ml / 1 tsp tablespoon lemon juice
Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces and set aside.
In a large skillet, brown chicken in oil over low heat for 20 minutes.
Add garlic, purslane and tomato sauce, and cover.
Cook gently for 45 minutes or until chicken is tender.
(Turn the meat once during cooking).
Add wine and lemon juice, mixed together, and cook for 2 minutes additional.
Serve hot.
Recipe Purslane and turkey in Manitoba: Makes 4 servings
500 ml / 2 cups of fresh purslane leaves, washed
15 ml / 1 tsp tablespoon butter or margarine (first number)
625 ml / 2 ½ cup wild rice, uncooked
250 g / ½ lb smoked turkey, sliced thin
30 ml / 2 tsp tablespoon butter or margarine (2nd amount)
30 ml / 2 tsp of flour
50 ml / ¼ cup cream
250 ml / 1 cup chicken broth or turkey
Salt to taste Grated Parmesan
purslane Fry in butter or margarine (first number).
Cook rice according to directions on the package and place it in the bottom of a greased ovenproof dish.
Cover it with sliced turkey, then with purslane.
Melt butter or margarine (2nd amount) in a saucepan, add flour and cook a little.
Add cream, broth and salt and whisk until the sauce becomes thick and creamy. Pour over
purslane and bake at 180C (350F) for 45 minutes.
Sprinkle with Parmesan and serve hot.
recipe baked egg and purslane: makes 3 servings
125 ml / ½ cup
water Pinch of salt
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter
50 ml / ¼ cup onion, chopped 6 eggs
50 ml / ¼ cup
breadcrumbs 125 ml / ½ cup grated cheese
50 ml / ¼ cup of beer
Bring water to a boil, add salt and purslane leaves, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, melt butter, add the purslane and onion and saute until onion is golden.
Place in a dish oven and break eggs over the mixture, one beside the other, being careful not to burst into the yolks.
Mix crumbs and sprinkle on cheese and eggs.
Pour over each egg a little beer and cook over medium heat, 180C (350F) for 20-25 minutes until eggs are cooked but not hard.
Serve immediately.
Recipe fried eggs with purslane: Makes 2 to 4 servings
125 ml / ½ cup water
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter (1st quantity)
5 ml / 1 tsp teaspoon white wine vinegar Salt and pepper
4 eggs 15 ml / 1 tsp unsalted butter (second amount)
Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, brown the butter (first amount) and add the purslane, vinegar and seasonings.
Sauté over medium heat for 5 minutes.
Meanwhile, in another pan, fry the eggs in butter (second amount).
When ready, cover with hot purslane and serve immediately.
can eat it raw into a salad that combines well with other ingredients. It is used mainly as a cooked vegetable. There are many ways to accommodate him but the simplest is to simmer the leaves washed well (and stems if you wish) 3 to 5 minutes in lightly salted water, and serve with butter or margarine, crispy bacon or with your favorite sauce. Lovers will appreciate the ease of marinade marinate purslane and then it can easily replace the cucumber. Just use your favorite recipe.
can also crush the seeds of purslane into a flour that is mixed with an equal amount of wheat flour used to make bread or muffins. One can also boil the seeds for eating porridge.
Purslane is an invasive weed due to the incredible number of seeds it produces. An ordinary flat provide more than 52 000 seeds during the growing season. This production is continuous and the seeds themselves are able to retain their vitality for many years. In addition, seeds may continue to ripen on the plant even when it was uprooted.
In Central America and in various other parts of the world, purslane is often wind power market and serves as chickens, turkeys and pigs. It also considers that it is an excellent remedy against worms in these animals.
Supreme Purslane Recipe: Makes 2 servings
50 ml / ¼ cup water
500 ml / 2 cups of fresh purslane leaves, washed
30 ml / 2 tsp tablespoon butter or margarine
50 ml / ¼ cup dry white wine
30 ml / 2 tsp tablespoon lemon juice
15 ml / 1 tsp tablespoon Worcestershire sauce Salt and pepper to
taste Bring water to boil, add purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces.
Melt butter or margarine in a heavy pan.
Add purslane, wine, lemon juice and Worcestershire sauce.
Season, heat and serve immediately.
Recipe Chicken Fricassee purslane: Makes 4 servings
125 ml / ½ cup water 1 L
/ 4 cups of fresh purslane leaves, washed 1 small
roasting chicken, cut into pieces
50 ml / ¼ cup olive oil 1 clove garlic
,
chopped 1 small can tomato sauce
125 ml / ½ cup dry white wine
15 ml / 1 tsp tablespoon lemon juice
Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces and set aside.
In a large skillet, brown chicken in oil over low heat for 20 minutes.
Add garlic, purslane and tomato sauce, and cover.
Cook gently for 45 minutes or until chicken is tender.
(Turn the meat once during cooking).
Add wine and lemon juice, mixed together, and cook for 2 minutes additional.
Serve hot.
Recipe Purslane and turkey in Manitoba: Makes 4 servings
500 ml / 2 cups of fresh purslane leaves, washed
15 ml / 1 tsp tablespoon butter or margarine (first number)
625 ml / 2 ½ cup wild rice, uncooked
250 g / ½ lb smoked turkey, sliced thin
30 ml / 2 tsp tablespoon butter or margarine (2nd amount)
30 ml / 2 tsp of flour
50 ml / ¼ cup cream
250 ml / 1 cup chicken broth or turkey
Salt to taste Grated Parmesan
purslane Fry in butter or margarine (first number).
Cook rice according to directions on the package and place it in the bottom of a greased ovenproof dish.
Cover it with sliced turkey, then with purslane.
Melt butter or margarine (2nd amount) in a saucepan, add flour and cook a little.
Add cream, broth and salt and whisk until the sauce becomes thick and creamy. Pour over
purslane and bake at 180C (350F) for 45 minutes.
Sprinkle with Parmesan and serve hot.
recipe baked egg and purslane: makes 3 servings
125 ml / ½ cup
water Pinch of salt
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter
50 ml / ¼ cup onion, chopped 6 eggs
50 ml / ¼ cup
breadcrumbs 125 ml / ½ cup grated cheese
50 ml / ¼ cup of beer
Bring water to a boil, add salt and purslane leaves, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, melt butter, add the purslane and onion and saute until onion is golden.
Place in a dish oven and break eggs over the mixture, one beside the other, being careful not to burst into the yolks.
Mix crumbs and sprinkle on cheese and eggs.
Pour over each egg a little beer and cook over medium heat, 180C (350F) for 20-25 minutes until eggs are cooked but not hard.
Serve immediately.
Recipe fried eggs with purslane: Makes 2 to 4 servings
125 ml / ½ cup water
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter (1st quantity)
5 ml / 1 tsp teaspoon white wine vinegar Salt and pepper
4 eggs 15 ml / 1 tsp unsalted butter (second amount)
Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, brown the butter (first amount) and add the purslane, vinegar and seasonings.
Sauté over medium heat for 5 minutes.
Meanwhile, in another pan, fry the eggs in butter (second amount).
When ready, cover with hot purslane and serve immediately.
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