Steamed Shepherd’s Purse with Lemon and Oil

Preparation info

  • Serves

    2 to 3

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

So simple it is hardly a recipe. Yet the brief steaming is what makes the case for this vegetable, to my taste. The rosettes become succulent yet firm, with a collard-kale tinge, but softer. Small plants of about the same size will cook evenly and look prettiest.

Figure on 2 or 3 ounces of cleaned shepherd’s purse per serving. If it’s small and tidy, you won’t need more. If it’s straggly or dirty, buy about 4 ounces per person to allow for trimming.


  • 6 to 8 ounces shepherd’s purse
  • Olive oil
  • Lemon wedges
  • Fleur de sel or other crisp sea salt


    1. Rinse rosettes in sink filled with water. If necessary, swish around again until no grit remains.
    2. Set on rack of large steamer over boiling water. Steam until plumped and tender, 3 to 4 minutes or so. Blot with towel to dry slightly.
    3. Cut plants apart at base (or not), as desired for appearance and ease of service. Drizzle lightly with olive oil.
    4. Serve warm, with lemon wedges and salt for each person to sprinkle to taste.