Quick Stewed Purslane Greens

AuthorDesireeCategory, , DifficultyBeginner

This recipe is a very simple quick stewed greens recipe using purslane. It's a nutritious side dish or can be eaten as a whole meal.

Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 Bunch of Purslane
  cup filtered water
 ½ tsp sea salt
 1 tsp onion powder
 1 drizzle of olive oil

1

Wash the purslane very well. I wash the purslane in a baking soda and water solution ( a bowl of water with 2 tablespoons of baking soda). Then pat dry the purslane by rolling up the purslane in a tea towel . Cut the purslane into smaller 3 inch sizes.

2

On low to medium heat place in the pot, the water, purslane, onion powder, sea salt and olive oil. When it starts to simmer put the lid on the pot. Cook purslane until it becomes slightly soft but still has a little crisp to the stems which will take about 10 minutes.

3

As you can see just like regular greens, they cook down quite a bit. Store any leftovers in a glass container and place in the refrigerator, it will keep for about 5 days.

4

Just like the late great essayist, poet and philosopher, Henry David Thoreau. I can eat a whole bowl of this and be satisfied. 🙂

"I learned from my two years' experience that it would cost incredibly little trouble to obtain one's necessary food, even in this latitude; that a man may use as simple a diet as the animals, and yet retain health and strength. I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield, boiled and salted. I give the Latin on account of the savoriness of the trivial name." Henry David Thoreau

Ingredients

 1 Bunch of Purslane
  cup filtered water
 ½ tsp sea salt
 1 tsp onion powder
 1 drizzle of olive oil

Directions

1

Wash the purslane very well. I wash the purslane in a baking soda and water solution ( a bowl of water with 2 tablespoons of baking soda). Then pat dry the purslane by rolling up the purslane in a tea towel . Cut the purslane into smaller 3 inch sizes.

2

On low to medium heat place in the pot, the water, purslane, onion powder, sea salt and olive oil. When it starts to simmer put the lid on the pot. Cook purslane until it becomes slightly soft but still has a little crisp to the stems which will take about 10 minutes.

3

As you can see just like regular greens, they cook down quite a bit. Store any leftovers in a glass container and place in the refrigerator, it will keep for about 5 days.

4

Just like the late great essayist, poet and philosopher, Henry David Thoreau. I can eat a whole bowl of this and be satisfied. 🙂

"I learned from my two years' experience that it would cost incredibly little trouble to obtain one's necessary food, even in this latitude; that a man may use as simple a diet as the animals, and yet retain health and strength. I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield, boiled and salted. I give the Latin on account of the savoriness of the trivial name." Henry David Thoreau

Quick Stewed Purslane Greens

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