After blogging about purslane last week, then writing a story about the edible weed for this week's Taste section, I figured it was time to actually eat the stuff.
I'd had a nibble in the garden when I first figured out what it was, but that was it. Since purslane is the highest source of Omega-3 fatty acids of any green vegetable, and since I had a bumper crop of it in my unkempt garden, I wanted to find a way to get it onto the family dinner plates.
I combined the leaves and some of the tender, topmost stems with fresh apricots, cherry tomatoes and goat cheese to make a salad. I dressed it with a vinaigrette made with lemon juice, olive oil, honey and finely minced candied ginger.
Even the kids ate it up.
If you're looking for other ways to get the green into your diet, there are more purslane recipes at Prairieland Community Supported Agriculture's website. They include potato salads, lamb stew, Mexican pork stew and a salad with cucumber and yogurt.