Sautéed Purslane is a delicious and very easy recipe to prepare. Purslane, also known as pigweed or porcelain plant, is a herb that grows wild in our gardens, along roadsides, everywhere, and it looks a lot like a succulent plant. Its beneficial properties are numerous, and its taste is really delicious. Rich in omega 3 polyunsaturated fatty acids, it is also a diuretic, purifying, refreshing, and antibacterial herb, so why not try it right away? Have you ever tasted it? For the first time, I suggest it sautéed, cooked and flavored, but I assure you that it is also delicious eaten raw in a salad. Very easy to clean too, because before cooking it, you only need to remove the thicker branches, which are not bad but just more fibrous, similar to what happens with broccoli rabe. I let it cook for about 15/20 minutes because I like it crunchier, but if you prefer it softer, feel free to continue cooking.
If you like vegetables sautéed in a pan, don’t miss the next recipes:
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz purslane
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt and chili pepper
How to Prepare Sautéed Purslane
First, remove the thicker, supporting branches from the plants because they would remain too tough even after cooking.
Instead, leave the smaller ones with all the leaves attached.
Wash the purslane but do not dry it, just let it drain because this way it will retain a little water.
Place the chopped garlic in a non-stick pan, add the extra virgin olive oil, turn on the heat, and as soon as the garlic begins to sizzle, add the purslane.
At this point, adjust the salt, and if you want, sprinkle with a little chili pepper.
Cover the pan with a lid, but leave it slightly open so that some steam can escape, stir occasionally and cook over medium heat for about 20 minutes.
Serve your Sautéed Purslane hot, just off the heat, but even at room temperature, it’s not bad at all.
Tips, Variations, and Storage
Purslane keeps well in the refrigerator for a few days, just like any other sautéed vegetable.
However, store it in a glass or ceramic container with an airtight lid.
If you want to freeze it, I recommend first blanching it in boiling water for about three minutes, and once it cools, place it in glass containers with lids suitable for the freezer.
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FAQ (Questions and Answers)
Is purslane bitter?
No, it has a fresh and slightly tangy flavor, very pleasant.
Is it good cold?
Yes, it is excellent also as a warm or cold salad, maybe with a drizzle of raw oil.
