Playing with Purslane

SUMMER SQUASH AND PURSLANE PASTA

We’re getting experimental this week with a less know ingredient called Purslane. Purslane is a succulent, weedy looking plant with a mild sweet and sour flavor.  Its easily tossed into a number of vegetable recipes and salads.  Follow this recipe for a healthy and satisfying use of this ingredient.

INGREDIENTS

1 bunch of purslane, chopped with stems into 1/4″ pieces

1 cup summer squash or zucchini, shaved into slices (using a potato peeler)

cooked pasta of your choosing

1/2 cup of green onion, minced

desired amount of crumbled feta cheese

White wine vinegar to taste

olive oil

1 clove of garlic, diced and sautéed if desired

1 pinch of paprika

Kosher salt and crushed black pepper

ASSEMBLY

1. Saute the squash with olive oil, paprika, salt and pepper.
2. In a sealable jar or tupperware add 4 parts olive oil, 3 parts vinegar, salt, pepper, garlic and shake until well mixed.
3. Add purslane, squash, onion, feta, dressing, and any additional salt, pepper or other seasonings to taste. Toss together and enjoy!

FOOD FACT: Purslane was used historically by Europeans to treat arthritis and inflammation, improving circulatory and respiratory function.