Steamed Purslane


Preparation info
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By Darra Goldstein

Published 1999

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Purslane is prized in Georgia even as it is unknown as an edible in America. American gardeners consider this plant invasive, but perhaps we could learn from the Georgians. Purslane contains more Omega-3, a cholesterol-reducing oil, than any other leafy green vegetable. And it has a fresh, lemony taste that complements such bitter salad greens as chicory and arugula. Georgians serve purslane fresh in salads or lightly cooked and seasoned, as in this recipe.