Purslane Salad

Method

Purslane is called pourpier in France and is a popular vegetable in the Middle East. Jane Grigson noted that in Malawi the local name for purslane means ‘buttocks of the wife of a chief’, something to bear in mind when you ask your greengrocer to stock it. With that description on the label it would walk off the shelves.

As a salad, no special treatment is needed other than a well-seasoned vinaigrette, or it can be treated as a brassica, briefly cooked in boiling salted water and eaten as a delicate alternative to spinach or Swiss chard.

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