Tuesday, August 21, 2012
Sometimes I see something at the farmer's market ... and I just have to try it. Purslane is one of those somethings that I saw at the market. Not that I haven't seen it before. I've pulled hundreds or thousands of purslane "weeds" out of my garden over the years. But, this time I actually bought some to eat, instead of pulling it as a weed. Purslane is an interesting green, it's leaves are thick, like a succulent. It's also a deep green color, which in vegetables translates to lots of antioxidants and vitamins. For purslane, those rich nutrients include omega-3 fatty acids, vitamins A and C. The omega-3 rivals that of fish, so is a good source of that nutrients for vegetarians.
1/2 cup purslane
1/2 cup baby spinach leaves
2 Tbs chopped Italian flat leaf parsley
1/2 cup halved cherry tomatoes (about 8)
2 Tbs Italian dressing
Prepare the purslane by stripping the succulent leaves and small stems from the large stems. Discard the large stems. Mix the purslane with the spinach and parsley. Top with the cherry tomatoes, then drizzle with salad dressing.
Stealthy Cooking Tip: In addition to being high in several nutrients, purslane (and spinach, for that matter) is high in oxalic acid. Oxalic acid causes oxalate urinary tract stones in some people ... if you are predisposed to oxalate urinary tract stones, be sure to increase your water intake so that your urine output remains normal. You may also want to substitute lettuce for the spinach in this salad.