Cookaholics Bulletin Board

All,

I've recently discovered that I really like purslane. Given that it's also highly nutritious, and can be eaten either raw or cooked, I've now served it several times.

Anyone else eat purslane? How did you cook it?

How do I cook it? How do I find it?

Jes,

Either you find it in Asian or Mexican markets, or at farmer's markets, or as a weed. Apparently it grows quite readily in some climes, even accidentally.



It's originally from India, so there's quite a few Southern Indian recipes which use it:

http://www.tastypalettes.com/2008/04/pu ... kootu.html
http://www.themahanandi.org/category/gr ... yala-kura/

But it's also now popular in Turkey:

http://almostturkish.blogspot.com/2008/ ... izotu.html
http://www.paula-wolfert.com/recipes/lamb_stew.html

And Mexico:

http://www.examiner.com/mexican-food-in ... ane-recipe
http://chanfles.com/comida/verdolagas/index.html

... and you can just put it in salad, which we've done.

I like it too, Fuzzy, though it has been a good number of years since I had any. Then it was that which I grew in my garden, and all was used in Mexican recipes (though I don't recall the exact recipes). Recently I have been noticing it in the Italian market in Philly, along with many other Mexican produce items, so I will definitely try it out again. I'll have to check out my Bayless books, as those are the ones I probably got the recipes from.

I did not have good luck growing it; it grew as a weed in my garden, and when I read that the variety they sold seeds for grew much better, I thought I'd try it out, but there wasn't much difference! Just enough to get a couple trials, and that's it. Nothing like Asian greens.

Dave

Maybe I'll check for it at the Indian or Mexican markets next time I'm there.

I pull a lot of that in June. We had some landscaping done this spring that may have eradicated it (knock wood). Who knew that it was desireable?