Purslane

Purslane

Purslane once grew only in the wild, but it is now widely grown for the market. Its stalks are saturated with water and it has succulent, fleshy leaves. Purslane is a good source of potassium and magnesium. It may be cooked like spinach, can be added to soups and sauces or just sauteed on its own. It is excellent served as a salad with peeled, seeded and chopped tomatoes and thinly sliced red onion. It requires the same selecting and storing methods as of any salad green. It is best to use purslane upon purchase. Here is a delicious Purslane salad recipe for you to try. https://eatopic.com/recipe/purslane-salad-with-peaches-and-goats-cheese-recipe/
Course Cooking 101, Ingredients
Keyword Practical Tips