The enlarged clover-like leaves, the purple tinged stems, the blaring Omega 3 endorsement. Purslane, a green I’ve yet to hear of, grabbed the five dollars right out of my worn wallet.
When I mentioned to some foodie friends that I bought this mysterious-to-me green, they dismissed it. It was too stemy. It was nothing special. I’m here to promote purslane, and not just because its name reminds me of my favorite accessory.
I quickly cooked the chopped up green in butter, added in halved sungold tomatoes (My very favorite variety this year; as my friend Jeb noted: they’re so sweet it reminds you why a tomato is actually a fruit), shoved them to the side of the pan—added more butter!—and scrambled two farm fresh eggs. When the eggs were almost cooked, I stirred everything together and hit it with salt and pepper.
I’m not really a fan of regular couscous, but I love the more doughy Israeli couscous. I broke down a tomato with oil and garlic, added in the couscous, covered with water and let it simmer for a few minutes. While that was cooking, I broiled disks of eggplant, tossed with oil, salt and pepper. Everything was thrown together, with chopped purslane over top, barely wilting from the heat of its companions.
Purslane #3, #4, #5
Tossed in with cold peanut-soy noodles; emerged in an Indian-esque ginger stew with tomatoes and eggplant; buzzed around with fresh oregeno for a pesto-ish spread…