The Problem of Purslane

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I got a little overexcited at the market on Saturday and ended up carting home pounds of produce. Roughly translated, this means that zucchini bread, squash frittatas, garlic scape pesto, yogurt, and fresh berries, plus piles of greens, greens, greens and adorable stacks of eggplant/tomato/mozz slices should get us through the week in five-star style.

However, in a rare moment of adventure, I set down the beets and picked up a bunch of purslane when I stopped by my CSA stall, even though I don’t have a clue what to do with the stuff. I’ve heard cooking it can make it gross and it’s pretty tasty raw, but there’s kind of a lot of it so I can be a little experimental. Anyone have any favorite prep methods?


4 thoughts on “The Problem of Purslane

    deana@lostpastremembered said:
    June 27, 2011 at 10:06 am

    rinse it, chop it up a little and dress it with a vinaigrette … simple as could be and so good for you. I remember I added avocado once and liked it.

      Molly responded:
      June 27, 2011 at 10:10 am

      Excellent, esp. as I just so happen to have a lonely avocado I can invite to lunch today as well…

    Julianne said:
    June 28, 2011 at 1:26 pm

    Good to know, so much of it gets weeded out of my plot and I feel wasteful just composting it. I’ll start experimenting.

    Scrabble Cooking « Three Points Kitchen said:
    July 2, 2011 at 4:17 pm

    […] fast on me this Saturday. Work had worn me down and I hadn’t cooked through nearly as much of last week’s haul as I had planned. Still, the grocery store this non-driver counts on because it’s within easy […]

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