You may have heard of purslane and you have most likely seen the succulent plant growing in your yard or by a sidewalk, but you probably never thought to eat it. Purslane is commonly considered a garden weed, however, it is not only edible, but also tasty and nutritious! Purslane has a lemony flavor and has the highest concentration of omega-3 fatty acids than any other leafy green vegetable.
You may be able to forage purslane or you can find it at the market from the farmers and certified foragers at Prairie Hollow Farm (owner Pam Benike pictured above). In the recipe below we are pairing this edible weed with beets and a simple, delicious sweet and sour sauce. Well washed purslane is also a great addition to salads or a garnish on soups!
This recipe comes from our 2020 nutrition intern Jessica Bruggen. Click here to learn more about zero waste cooking.
Purslane and Beetroot Sweet & Sour Stir Fry
- 2 cups beets, cubed
- 2 cups purslane, roughly chopped
- 1 small white or yellow onion, diced
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon ketchup
- 1 Tablespoon cornstarch
- ½ cup of water, separated
- Olive oil for roasting
- Cooked rice, quinoa or other grain of choice for serving
Coat the cubed beets lightly with olive oil and roast at 400 °F for 20 minutes or until tender.
When beets are ready, saute the onion over medium heat until translucent. Whisk together the vinegars, maple syrup, soy sauce and ketchup together and add to the pan with the onions. Add the purslane, cover and cook for 5 minutes. Add the cooked beets and ¼ cup of water to the pan and bring to a boil. Once boiling, mix the cornstarch and remaining water together. Slowly stir in the cornstarch mixture. Cook over medium heat until the sauce thickens, stirring constantly.
Serve immediately over rice, quinoa, or other grain of choice.